Kinetic parameters of surface color degradation of canned fresh green peas sterilized in a rotary retort

Garrote, Raúl L.; Silva, Enrique R.; Roa, Rubén D.; Bertone, Ricardo A.

doi:10.1016/j.lwt.2007.03.014

Cited by 20 publications

(13 citation statements)

References 16 publications

(17 reference statements)

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“…As mentioned above, the bright green colour, which is the most important indicator of green products, was obtained with the electro‐activated brine solution A6 at 115 °C (Table ). The longer time of treatment demonstrated the deterioration of the greenness parameter which was in accordance with other studies, suggesting that better colour quality of green peas may be obtained working for shorter time at higher temperatures (STHT) during sterilisation (Garrote et al ., , ; Ruiz‐Ojeda & Peñas, ). In terms of temperature influence, it is well known that the colour‐loss effect by overheating is mainly due to thermal degradation of chlorophyll which is converted to pheophytin (Bahçeci et al ., ; Ruiz‐Ojeda & Peñas, ).…”

Section: Resultsmentioning

confidence: 99%

Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety

Liato

Labrie

Benali

et al. 2015

Int J of Food Sci Tech

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Summary The objective of this work was to evaluate the quality of sterilised canned pea and corn in electro‐activated brine solutions at moderate temperatures. The lowest change in vitamin C was associated with the lowest heat treatment, while the short treatment time resulted in significant changes in texture and colour of vegetables. Best texture profile was obtained with the acid electro‐activated brine solution for pea and corn. The neutral electro‐activated brine solution resulted in a less firm texture for pea and corn. The green colour and brightness of canned pea were higher when neutral solution was used (a* = −8.4 ± 0.3) than for the acidic one (a* = −3.7 ± 0.6). The yellowness of corn was better with the neutral electro‐activated brine solution (b* = 36.32 ± 1.24) than with the acidic one (b* = 28.44 ± 2.39). Thirty‐three percent decrease of energy consumption was obtained using the electro‐activation technology.

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Section: Resultsmentioning

confidence: 99%

Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety

Liato

Labrie

Benali

et al. 2015

Int J of Food Sci Tech

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“…The United States Code of Federal Regulations defines commercial sterility as ''The condition achieved by application of heat, chemical sterilant(s), or other appropriate treatment that renders the equipment and containers free of viable microorganisms having public health significance, as well as microorganisms of nonhealth significance, capable of reproducing in the food under normal nonrefrigerated conditions of storage and distribution (US FDA, 2009).'' However, there are food quality losses associated with conventional retort processing, such as color changes, vitamin losses, production of undesirable odors, and texture changes (Durance & Collins, 1991;Garrote, Silva, Roa, & Bertone, 2008;Kuda & Yano, 2009;Ramaswamy & Grabowski, 1999). Traditionally canned food products have not been perceived by consumers to have high quality however, more emphasis is being placed on higher quality shelf stable retort pouch products.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the quality and storage stability of salmon packaged in various retort pouches

Byun

Bae

Cooksey

et al. 2010

LWT - Food Science and Technology

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“…Sesuai pendapat dari Garrote et al, (2008) bahwa penentuan parameter kinetika, konstanta laju reaksi serta energi aktivasi yang tepat sangat penting untuk memprediksi perubahan kualitas produk sebagai akibat perlakuan pemanasan. Maka, penelitian ini bertujuan untuk memodelkan fenomena perubahan kualitas abon lele dumbo dari parameter nilai FFA sebagai akibat perlakuan suhu dan waktu, dengan cara mencari nilai energi aktivasi perubahan nilai FFA tersebut.…”

Section: Jurnal Ilmu Pangan Dan Hasil Pertanianunclassified

Energi Aktivasi Perubahan Nilai Free Fatty Acid pada Abon Ikan Lele Dumbo (Clarias sp) Selama Penyimpanan

Anggo

2018

JIPHP

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The accumulation of free fatty acid (FFA) 97/RT) . Keywords: activation energy; arrhenius; catfish; ; free fatty acid; Shreded meat fish ABSTRAK Salah satu penyebab timbulnya bau tidak enak pada abon ikan adalah terakumulasinya senyawa asam lemak bebas / free fatty acid (FFA) akibat proses hidrolisis dari lemak pada abon tersebut. Perlakuan panas selama penyimpanan abon akan semakin memicu terbentuknya ffa sehingga baunya akan semakin tidak enak. Penelitian ini bertujuan untuk memodelkan fenomena perubahan kualitas abon lele dumbo dari parameter nilai ffa sebagai akibat perlakuan suhu dan waktu, dengan cara mencari nilai energi aktivasi perubahan nilai ffa tersebut. Materi yang dipelajari adalah abon ikan lele dumbo (Clarias sp). Peralatan yang digunakan adalah container penyimpan abon yang telah didesain pada suhu tertentu yaitu 10, 25, 35 dan 45 o C. Waktu pengambilan sampel dilakukan pada hari ke-1, 8, 16, 24 dan 32. Metode penentuan energi aktivasi dengan pendekatan metode Arrhenius berdasarkan parameter perubahan nilai ffa. Hasil penelitian menunjukkan bahwa laju peningkatan nilai ffa terjadi seiring dengan pertambahan waktu dan suhu penyimpanan. Hasil perhitungan energi aktivasi pada reaksi orde pertama diperoleh nilai 22,97 kj/mol dengan faktor frequensi (ko) sebesar 211,706 (1/hari). Model persamaan Arrhenius yang diperoleh adalah k= 211,706. e 97/RT) . Kata kunci: Abon; lele; free fatty acid; Arrhenius; energi aktivasi. PENDAHULUAN

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Kinetic parameters of surface color degradation of canned fresh green peas sterilized in a rotary retort

Cited by 20 publications

References 16 publications

Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety

Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety

Comparison of the quality and storage stability of salmon packaged in various retort pouches

Energi Aktivasi Perubahan Nilai Free Fatty Acid pada Abon Ikan Lele Dumbo (Clarias sp) Selama Penyimpanan

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