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Thermal kinetics of color changes in pea puree.

Seonggyun, Shin and Bhowmik, S. R. (1995) Thermal kinetics of color changes in pea puree. Journal of Food Engineering, 24 (1). 77-86, 20 ref..

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Abstract

Change in food colour is associated with heat treatment of the food. Retention of food colour after thermal processing may be used to predict the extent of quality deterioration of food resulting from exposure to heat. Samples of green pea puree were heat treated for different lengths of time [0, 5, 10, 15 and 20 min] at several temp. [110, 115, 120, and 125

Item Type: Article
Uncontrolled Keywords: COLOUR-; HEATING-; PEAS-; PHYSICAL-PROPERTIES; PROCESSED-FOODS; PROCESSING-THERMAL; PULPS-; VEGETABLES-SPECIFIC; PUREES-
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 04 Peas
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 06:00
Last Modified: 27 Feb 2018 06:00
URI: http://ir.cftri.com/id/eprint/7902

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