Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)

Food and Bioprocess Technology

Volumn 4, Issue 5, 2011, Pages 781-787

  Nisha, P ^a   Singhal, Rekha S ^b   Pandit, Aniruddha B ^b  

^a REGIONAL RESEARCH LABORATORY CSIR   (India)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Colour degradation; Cookers; Kinetics; Lycopene; Tomato

Indexed keywords

ARRHENIUS EQUATION; COLOUR DEGRADATION; COOKERS; FIRST ORDER KINETICS; ISOTHERMAL CONDITIONS; KINETIC MODELLING; LYCOPENES; LYCOPERSICON ESCULENTUM; NON-ISOTHERMAL CONDITION; NONISOTHERMAL; PRESSURE COOKING; TEMPERATURE DEPENDENCE; TEMPERATURE RANGE; TIME-TEMPERATURE; TOMATO;

DEGRADATION; FRUITS; KINETICS; MATHEMATICAL MODELS;

COLOR;

LYCOPERSICON ESCULENTUM;

EID: 79956282554     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0300-1     Document Type: Article

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