ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Reaction order, activation energy (Ea) and average rate constant (kav) were evaluated by dynamic modeling for color degradation of grapefruit juice during thermal processing. Simulated aseptic conditions were: 85–135°C, 40–175 set processing time, and average velocities 5–30 cm/set. Quality was assessed by nonenzymatic browning index (NEBI) and S-hydroxymethyl-furfural (HMF). Average values for reaction-order and energy of activation were: 0 and 21.4 kcal/g-mol (NEBI) and 0.3 and 23.2 kcal/g-mol (HMF), respectively. These values were compared with those contained in the deformed ellipsoid which define the 90% joint confidence interval of all possible parameter combinations. Based on initial and final concentrations, the method can predict effects of processing on liquid foods.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb06922.x
Permalink