Agro-Processing and Natural Products Division, National Institute for Interdisciplinary Science and Technology (NIIST), CSIR, Thiruvananthapuram, 695019 Kerala India.
Department of Food Engineering and Technology, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, 400 019 India.
J Food Sci Technol. 2014 Oct;51(10):2678-84. doi: 10.1007/s13197-012-0741-9. Epub 2012 Jun 8.
The kinetics of colour (measured as Hunter 'a/b' value) degradation in beetroot puree (Beta vulgaris L.) was studied over a temperature range of 50-120 °C (isothermal process), and also during normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient 'EcoCooker' (non-isothermal heating process). The degradation of visual colour as measured as Hunter 'a/b' value was found to follow a first order kinetics, where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modeled by Arrhenius equation. A mathematical model has been developed using the kinetic parameters obtained from the isothermal experiments to predict the losses of color in the non-isothermal heating/processing method based on the time-temperature data for each of the methods. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.
在 50-120°C 的温度范围内（等温过程），以及在正常的平底锅烹饪、加压烹饪和新开发的节能“EcoCooker”（非等温加热过程）中，研究了甜菜根泥（Beta vulgaris L.）中颜色（以亨特“a/b”值测量）降解的动力学。发现视觉颜色的降解符合一级动力学，其中速率常数随温度升高而增加。降解的温度依赖性通过阿累尼乌斯方程得到了很好的模拟。使用从等温实验获得的动力学参数，开发了一个数学模型，以根据每种方法的时间-温度数据预测非等温加热/处理方法中颜色的损失。所得结果表明，在所研究的三种烹饪模式中，颜色降解的幅度相似。
