Eyarkai Nambi V, Gupta R K, Kumar Sunil, Sharma P C
ICAR-Central Institute of Post-Harvest Engineering and Technology, Punjab, India.
Department of Food Science and Technology, Dr.YSP University of Horticulture and Forestry, Solan, HP India.
J Food Sci Technol. 2016 Jul;53(7):3073-3082. doi: 10.1007/s13197-016-2280-2. Epub 2016 Jul 14.
Bioactive components of fruit and vegetables play an important role in scavenging free radicals and protect the body from degenerative diseases. A kinetic study was conducted to quantify the losses occurring in bioactive components, antioxidant activity and changes in colour and firmness of four commonly used vegetables (beetroot, green pea, eggplant and green pepper) during heat treatment (70-90 °C). The study revealed that logistic model can predict the variation in bioactive components and antioxidant activity with higher R and lower root mean square error (RMSE) as compared to first order model due to logarithmic reduction in these properties in the beginning of the process itself. However zero and first order kinetic models were found suitable to predict the changes occurring in colour and firmness respectively during blanching. , value, activation energy (E), activation enthalpy and entropy were calculated for all measured parameters for selected vegetables in the temperature range of 70-90 °C. These finding would be useful in designing thermal processes and related calculations for these vegetables.
水果和蔬菜中的生物活性成分在清除自由基以及保护身体免受退行性疾病侵害方面发挥着重要作用。进行了一项动力学研究，以量化四种常用蔬菜（甜菜根、青豆、茄子和青椒）在热处理（70-90°C）过程中生物活性成分的损失、抗氧化活性以及颜色和硬度的变化。研究表明，与一级模型相比，逻辑模型能够以更高的决定系数（R）和更低的均方根误差（RMSE）预测生物活性成分和抗氧化活性的变化，因为在过程开始时这些特性呈对数下降。然而，发现零级和一级动力学模型分别适合预测热烫过程中颜色和硬度的变化。在70-90°C的温度范围内，计算了所选蔬菜所有测量参数的速率常数（k）、活化能（E）、活化焓和熵。这些发现将有助于设计这些蔬菜的热加工过程及相关计算。
