Modelling of Discolouration of Dried Powder of Carrots

A model to represent the discolouration of dried powder of carrots as a function of temperature was developed. Two types of carrots, Asian and European, containing large amount of lycopene and β-carotene, respectively, were tested. The dried powder was stored under an atmosphere with O2and at three...

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Bibliographic Details
Published inJournal of agricultural engineering research Vol. 69; no. 3; pp. 249 - 254
Main Authors Inazu, Tadao, Makino, Yoshio
Format Journal Article
LanguageEnglish
Published London Elsevier Science Ltd 01.03.1998
Academic Press
Subjects
Biological and medical sciences
Food additives
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Carrot
Production quality
Model study
Biochemistry
Shelf life
Food additive
Modeling
Powder
Food industry
Vegetable industry
Pigments
Oxidation
Simulation model
Vegetable product
Carotene
Natural dye
DRIED PRODUCTS
Prediction
FOOD COLOURANTS
Experimental study
Color deviation
Storage
Applied mathematics
Deterioration
Carotenoid
Mathematical simulation
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Summary:A model to represent the discolouration of dried powder of carrots as a function of temperature was developed. Two types of carrots, Asian and European, containing large amount of lycopene and β-carotene, respectively, were tested. The dried powder was stored under an atmosphere with O2and at three different temperatures, 5,20 and 35°C. The surface colour of the powder was monitored during storage by a Hunter colour ratioa/b. In the proposed model, the rate of oxidation was assumed to be represented by the product of the fraction of concentration of oxidized pigment at arbitrary time and a specific rate of oxidation of pigment. The rate parameters in the proposed model were calculated by fitting the experimental data with smooth curves by trial and error at the end of the induction period but before discolouration took place. The frequency constant and activation energy, expressing the temperature dependence of the rate parameters, were expressed by the Arrhenius relation. The simulation results of a Hunter colour ratioa/bof dried powder at 25°C showed good agreement with the experimental data, suggesting that the proposed model was effective for the prediction of discolouration of dried powder of both types of carrot. The use of the induction period in the manner described may enable the shelf life of dried powder to be predicted.
ISSN:0021-8634
1095-9246
DOI:10.1006/jaer.1997.0255