publication . Article . 2009

Cinética da mudança de cor induzido pelo calor em uma mistura de atum com vegetais

Scherer, E.; Aleida J. Sandoval; Barreiro, J. A.;
  • Published: 01 Dec 2009
Heat induced color change kinetics in a tuna-vegetable mixture was evaluated by measuring color parameter "L" (Hunter-Lab) and 5-hydroxi-methyl-furfural (5-HMF) accumulation. For this purpose small reusable stainless steel TDT cans were used and the kinetic studies performed in a temperature range characteristic of thermal processing of low acid canned foods (110-125°C). The color parameter L was better described by a pseudo zero order while a pseudo first order reaction was found for 5-HMF accumulation, indicating the progression of the Maillard reaction during heating. In both cases, temperature dependence of the rate constants followed the Arrhenius relations...
free text keywords: Color Kinetics, 5-HMF, Lightness, Tuna-Vegetable Mixture
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