A Novel Color Parametric Technique for Kinetic Evaluation of Thermal Degradation and Stability of Fresh-Cut Yacon Slices
-
Songming Zhu
and
Hosahalli S. Ramaswamy
Abstract
Fresh-cut yacon slices were first heat treated (60–80 °C, 5–25 min) and then exposed to air at room temperature for up to 10 min. Color parameters of internal surface were measured and two kinetic models were evaluated: 1) Color degradation during thermal treatment, and 2) Color stability during subsequent air exposure. More severe treatments led to lower color quality but higher stability. The relative white index was the best color parameter and the color changes followed a zero-order kinetics. The temperature dependence of rate constants were evaluated using the Arrhenius model. The activation energy for color degradation was 14.7 kJ/mol, and for color stability it was 47.9 kJ/mol indicating color stability parameters to be more sensitive to temperatures than color degradation. The color parameter models developed were comparable to polyphenoloxidase inactivation model and provided a rapid physical method for evaluating color degradation and subsequent color stability of yacon slices.
Funding statement: The study was supported financially by National Science Foundation of PR China (No. 31171779) and China Postdoctoral Science Foundation (2015M571880).
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©2016 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes
- A Novel Color Parametric Technique for Kinetic Evaluation of Thermal Degradation and Stability of Fresh-Cut Yacon Slices
- Modelling and Multi-objective Optimisation of the VHP Pouch Packaging Sterilisation Process
- Ultrasound-Assisted Rehydration of Dried Sea Cucumber (Stichopus japonicus) – Kinetics
- Change of Multiple-Layered Phospholipid Vesicles Produced by Electrostatic Deposition of Polymers during Storage
- Mechanical and Water Barrier Properties of Zein–Corn Starch Composite Films as Affected by Gallic Acid Treatment
- Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity
- Study of Spray-dried Yoghurt Production in a Pilot-scale Equipment Using Drying Agents to Reduce Wall Deposition
Articles in the same Issue
- Frontmatter
- Research Articles
- Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes
- A Novel Color Parametric Technique for Kinetic Evaluation of Thermal Degradation and Stability of Fresh-Cut Yacon Slices
- Modelling and Multi-objective Optimisation of the VHP Pouch Packaging Sterilisation Process
- Ultrasound-Assisted Rehydration of Dried Sea Cucumber (Stichopus japonicus) – Kinetics
- Change of Multiple-Layered Phospholipid Vesicles Produced by Electrostatic Deposition of Polymers during Storage
- Mechanical and Water Barrier Properties of Zein–Corn Starch Composite Films as Affected by Gallic Acid Treatment
- Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity
- Study of Spray-dried Yoghurt Production in a Pilot-scale Equipment Using Drying Agents to Reduce Wall Deposition
