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Luz M Tanganan ; Gladien X. Mendez-Molano ;Orinoquia 2014, 18 1

Autor: Luis E Ordoñez-Santos

Fuente: http://www.redalyc.org/


Introducción



Orinoquia ISSN: 0121-3709 orinoquiacolombiana@hotmail.com Universidad de Los Llanos Colombia Ordoñez-Santos, Luis E; Tanganan, Luz M; Mendez-Molano, Gladien X. A study of degradation kinetics regarding green peppers’ (Capsicum spp.) surface colour Orinoquia, vol.
18, núm.
1, -, 2014, pp.
15-20 Universidad de Los Llanos Meta, Colombia Available in: http:--www.redalyc.org-articulo.oa?id=89637907002 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative ARTÍCULO ORIGINAL-ORIGINAL ARTICLE A study of degradation kinetics regarding green peppers’ (Capsicum spp.) surface colour Estudio de la cinética de degradación del color superficial del pimentónverde (Capsicum spp) Estudo da cinética de degradação da cor da superfície de pimenta verde (Capsicum spp) Luis E Ordoñez-Santos1, Luz M Tanganan1, Gladien X.
Mendez-Molano1 1 Ingeniero Agroindustrial, PhD, Programa de Ingeniería Agroindustrial, Departamento de Ingeniería, Facultad de Ingeniería y Administración, Universidad Nacional de Colombia. Email: leordonezs@unal.edu.co Recibido: Septiembre 12 de 2013.
Aceptado: Mayo 5 de 2014. Abstract Colour is one of the most important factors regarding fruit quality and plays a significant role regarding food products’ appearance, processing and acceptability.
This attribute quality significantly influences the final decision to purchase food.
This work was thus aimed at studying visual colour degradation kinetics regarding green surface colour when blanching green peppers at selected temperatures (60-80°C).
The degradation of green surface colour was measured by -a value or first order kinetics where degradation rate increased with the elevation of temperature.
Degradation temperature dependence was suitably modelled by ...





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