Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

作者：Saxena Alok^*; Maity Tanushree; Raju P S; Bawa A S

来源：Food and Bioprocess Technology, 2012, 5(2): 672-679.

DOI：10.1007/s11947-010-0409-2

• Jackfruit bulbs
• Colour
• Kinetics
• Degradation
• Correlation

The kinetics of colour and carotenoids degradation in jackfruit bulb slices was evaluated during hot air drying at 50, 60 and 70 A degrees C. Visual colour as well as total carotenoids (TC) content was found to be influenced by the drying process. Tri-stimulus colour parameters such as Hunter L and b values decreased and a value increased during drying. The combination of Hunter L x b value was found to represent the colour change adequately. Degradation of TC and visual colour in terms of Hunter L x b value followed first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in total colour difference (TCD) and non-enzymatic browning (NEB). Dependence of the rate constant followed the Arrhenius relationship. The process activation energies (E (a)) for Hunter L x b value, TCD, NEB and TC were 29.96, 27.21, 27.48 and 55.61 kJ/mol, respectively. Higher E (a) for TC content indicated greater temperature sensitivity as compared with other colour parameters. Relationship of TC content and Hunter L x b value was found to be more consistent through regression analysis with R (2) a parts per thousand yenaEuro parts per thousand 0.979.

• 出版日期2012-2