Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin ( Cucurbita maxima L.) during blanching

The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin ( Cucurbita maxima L.) were studied in the temperature range of 75–95 °C. Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference t...

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Bibliographic Details
Published inJournal of food engineering Vol. 81; no. 4; pp. 693 - 701
Main Authors Gonçalves, E.M., Pinheiro, J., Abreu, M., Brandão, T.R.S., Silva, C.L.M.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.08.2007
Elsevier
Subjects
activation energy
Biological and medical sciences
Blanching
color
Color temperature
Colour
enzyme inactivation
Food engineering
Food industries
food processing
food quality
freezing
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
heat inactivation
Inactivation
Kinetic models
Mathematical models
optimization
Peroxidase
prediction
process control
Pumpkin
Pumpkins
raw foods
reaction kinetics
Surface layer
temperature
Texture
Peroxidase
Texture
Pumpkin
Kinetic models
Blanching
Colour
Vegetables
Enzyme
Cucurbitaceae
Inactivation
Kinetic model
Peroxidases
Dicotyledones
Angiospermae
Cucurbita maxima
Spermatophyta
Oxidoreductases
Kinetics
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Summary:The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin ( Cucurbita maxima L.) were studied in the temperature range of 75–95 °C. Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85 °C were 86.20 ± 5.57 kJ mol −1 and 0.27 ± 0.01 min −1, respectively. During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE L ∗ a ∗ b ∗ colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law. The results of this work are a good tool to further optimise pumpkin blanching conditions.
Bibliography:http://dx.doi.org/10.1016/j.jfoodeng.2007.01.011
ObjectType-Article-2
SourceType-Scholarly Journals-1
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content type line 23
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2007.01.011