Kinetics of flavour and aroma changes in thermally processed cupua�u (Theobroma grandiflorum) pulp
✍ Scribed by Silva, Filipa M; Sims, Charles; Balaban, Murat O; Silva, Cristina L M; O?Keefe, Sean
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 97 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Changes in fresh' and cooked-notes' during thermal treatment of cupuac Ëu (Theobroma grandi¯orum) pulp were evaluated and modelled. Isothermal experiments in the temperature range of 70±98 °C were carried out and a non-linear regression was performed to all data to estimate kinetic parameters. Fresh' and cooked-notes' change followed simple ®rst-order (Ea = 78±82 kJ Á mol À1 , z = 30±31 °C) and reversible ®rst order (Ea = 80±85 kJ Á mol À1 ) kinetics, respectively. Although cookednotes' were linearly correlated with fresh-notes' (R 2 = 0.99), the former was a better indicator for quality degradation. These results are useful to design pasteurisation processes while minimising sensory changes.