Fractional Conversion for Determining Texture Degradation Kinetics of Vegetables

Rizvi, A.F.; Tong, C. H.

doi:10.1111/j.1365-2621.1997.tb04356.x

Cited by 117 publications

(104 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The model showed low correlation coefficient (r 2 ) values to explain the kinetics of thermal softening behavior of cassava tubers which could be improved by applying fractional conversion techniques to the data on the firmness of tubers for different time interval as explained by Rizvi and Tong (1997) by applying the following equation:…”

Section: Resultsmentioning

confidence: 99%

“…Besides maturity of the tubers, growth environment, physico-chemical constituents and starch structural properties may also affect the cooking quality (Safo and Owusu 1992;Eggleston and Asiedu 1994;Ngeve 2003;Padonou et al 2005). The thermal softening behavior of roots and tubers can be explained by either a first order or a dual mechanism first order kinetic model (Paulus and Saguy 1980;Huang and Bourne 1983;Harada et al 1985;Bourne 1987;Rizvi and Tong 1997;Sajeev et al 2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Kinetics of thermal softening of cassava tubers and rheological modeling of the starch

et al. 2010

View full text Add to dashboard Cite

Cassava or tapioca (Manihot esculenta Crantz) tubers having high amount of carbohydrate are utilized after boiling or processing into starch and flour. Textural properties of raw and cooked tubers depend on variety, maturity, growing environment, physico-chemical and starch properties. Starch is used in food preparations as gelling and thickening agent, stabilizer and texture modifier. This study aims at analyzing and modeling the textural, dynamic rheological and gelatinization properties of selected cassava varieties. The thermal softening behavior was analyzed by linear regression and fractional conversion techniques, rheological properties of the gelated starch by Maxwell and power law models. The varieties were classified based on their physico-chemical, texture profile, rheological and gelatinization properties by multivariate analysis. The textural, rheological and gelatinization properties were significantly affected by the varieties (p<0.05). Thermal softening of tubers was modeled by dual mechanism first order kinetic model with rate constant values ranging from 0.081 to 0.105 min −1 . Linear regression models with extremely good fit were obtained to explain the relationship between the degree of cooking and relative firmness. The dynamic spectra of the gelated starch showed the characteristics of concentrated biopolymer dispersion and described using Maxwell and power law model. The results showed that textural, rheological and gelatinization properties varied considerably among the varieties and besides the physico-chemical properties, interaction between them and structural make up of the tuber parenchyma had a great influence on cooking quality and rheological properties.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Kinetics of thermal softening of cassava tubers and rheological modeling of the starch

et al. 2010

View full text Add to dashboard Cite

show abstract

“…Alternative models, such as the fractional conversion model, log-logistic model or Gompertz-model, have been suggested to explain non-linear inactivation behaviour, in particular of enzymes, microbes and spores [6][7][8][9]. If there is evidence of a different reaction model, different parameters need to be identified and used for process development and prediction purposes.…”

Section: Thermodynamic and Kinetic Frameworkmentioning

confidence: 98%

High Pressure Processing – a Database of Kinetic Information

Buckow

Heinz

2008

Chemie Ingenieur Technik

View full text Add to dashboard Cite

Hydrostatic high pressure technology is relatively new to food industry and is more and more considered as an alternative to traditional preservation methods like heat processing.The inactivation of bacteria, spores, viruses and enzymes has been demonstrated in numerous papers, and various schemes for modelling the experimental inactivation data have been suggested. Although there are similarities to heat inactivation kinetics it is generally agreed that the heat process safety assessment with its typical indicator organisms cannot simply be transferred to high pressure treatment. In this paper a database is introduced which aims at the comparison of published kinetic high pressure inactivation data by using suitable mathematical modelling tools. For the sake of clarity, the functional associations of pressure, temperature and exposure time is presented by means of pressure-temperature diagrams (pT-diagrams), which show pressure-temperature combinations yielding to a desired reaction (e.g. inactivation) rate constant. Thus, the database software was particularly designed to enable the user to call up pressure-temperature dependent function equations for a number of micro-organisms, enzymes and food constituents and to visualize them in pT-diagrams for predetermined treatment times or as kinetics under predetermined p-T conditions. In addition, the database also features a simple calculator tool which allows the user to make an entry in three of the four process conditions (pressure level, temperature level, inactivation level, dwell time) and calculate the remaining forth process condition. The database is accessible through the internet and is continuously updated on the basis of the most recent publications and own experimental data.

show abstract

“…This may be achieved by assuming either zero or first-order kinetics [Jayendra Kumar et al, 2006]. To achieve the maximum food quality with minimum losses during thermal treatment, kinetic modeling is essential to derive the necessary basic kinetic information for a particular system to predict the reaction rate from the experimental data and hence, to predict variations in food quality during processing [Jaiswal et al, 2012;Rizvi & Tong, 1997]. A considerable amount of researches have studied the kinetic changes in the texture and the colour during food processing.…”

Section: Nomenclaturementioning

confidence: 99%

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Abdulhameed¹,

Yang²,

Abdulkarim³

2016

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Fractional Conversion for Determining Texture Degradation Kinetics of Vegetables

Cited by 117 publications

References 19 publications

Kinetics of thermal softening of cassava tubers and rheological modeling of the starch

Kinetics of thermal softening of cassava tubers and rheological modeling of the starch

High Pressure Processing – a Database of Kinetic Information

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Contact Info

Product

Resources

About