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

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Abstract

The kinetics of colour (measured as Hunter ‘a’ value) degradation in tomato puree (Lycopersicon esculentum L.) has been studied over a temperature range of 50–120 °C (isothermal condition), and also during normal open pan cooking, pressure cooking and cooking in a newly developed and patented fuel-efficient ‘EcoCooker’ (non-isothermal condition). The degradation of colour as measured by Hunter ‘a’ value was found to follow first order kinetics. The temperature dependence of degradation was adequately modelled by Arrhenius equation. A mathematical model has been developed using the isothermal parameters obtained to predict correctly the losses of red colour from the time–temperature data of non-isothermal heating/processing method. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.

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Abbreviations

C 0 :

Measured Hunter colour value (L, a, b) at time zero (dimensionless)

C t :

Measured Hunter colour value (L, a, b) or a combination of these at time ‘t’

t :

Heating time (min)

E a :

Activation energy of the reaction (kJ mol−1)

R :

Universal gas constant (8.3145 J mol−1 K−1)

T :

Absolute temperature (K)

A 0 :

Frequency factor (min−1) is a pre- exponential constant

a :

Hunter ‘a’ value at time t (dimensionless)

a 0 :

Hunter ‘a’ value at time zero time (dimensionless)

k :

Rate constant for colour degradation (min−1)

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Acknowledgments

The authors gratefully acknowledge the financial support provided by Land Research Institute, Mumbai in carrying out this work.

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Authors and Affiliations

  1. Agro-Processing and Natural Products Division, National Institute for Interdisciplinary Science and Technology (NIIST), CSIR, Thiruvananthapuram, 695019, Kerala, India

    P. Nisha

  2. Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, 400 019, India

    Rekha S. Singhal

  3. Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai, 400 019, India

    Aniruddha B. Pandit

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  1. P. Nisha
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  2. Rekha S. Singhal
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  3. Aniruddha B. Pandit
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Correspondence to P. Nisha.

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Nisha, P., Singhal, R.S. & Pandit, A.B. Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.). Food Bioprocess Technol 4, 781–787 (2011). https://doi.org/10.1007/s11947-009-0300-1

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