Modelling the change in colour of potassium sorbate powder during heating

• Published in: International journal of food science & technology Vol. 33; no. 3; pp. 199 - 203
• Main Authors: Han, J.H, Floros, J.D
• Format: Journal Article
• Language: English
• Published: Oxford BSL Blackwell Science Ltd 01.06.1998; Blackwell Science
• Subjects: Biological and medical sciences; Browning; Color; Colour; duration; Food additives; Food industries; Foods; Fundamental and applied biological sciences. Psychology; General aspects; heat treatment; Heating; Indicators; Ovens; Potassium sorbate; preservative; statistical modelling; temperature; Browning; Heat treatment; Food additive; Preservative; Modeling; Statistical model
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1046/j.1365-2621.1998.00136.x

Colour change of potassium sorbate caused by heating was statistically modelled to examine its potential as a time-temperature process indicator. A full factorial design with five levels of heating time (t) and temperature (T) was used. L, a and b values were measured by a HunterLab colorimeter, and second-order polynomial models were developed. Heating significantly reduced L and increased b values, causing the potassium sorbate powder to turn dark yellow, possibly because of non-enzymatic browning inactions. Statistically significant models with good fit were developed for L and b, and their response surfaces were generated. This potassium sorbate-based system may be a suitable indicator for high-temperature heating processes such as dry heat sterilizers or baking ovens.