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dc.contributor.author
Badin, Emiliano Emanuel
dc.contributor.author
Quevedo Leon, R.
dc.contributor.author
Ibarz, A.
dc.contributor.author
Ribotta, Pablo Daniel
dc.contributor.author
Lespinard, Alejandro Rafael
dc.date.available
2022-08-24T13:42:32Z
dc.date.issued
2021-01-12
dc.identifier.citation
Badin, Emiliano Emanuel; Quevedo Leon, R.; Ibarz, A.; Ribotta, Pablo Daniel; Lespinard, Alejandro Rafael; Kinetic modeling of thermal degradation of color, Lycopene, and ascorbic acid in crushed tomato; Springer; Food and Bioprocess Technology; 14; 2; 12-1-2021; 324-333
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/166424
dc.description.abstract
The kinetics of the thermal degradation of color (L*, a*, and b* coordinates), lycopene (L), and L-ascorbic acid (AA) in crushed tomato were studied over a temperature range of 70 to 100 °C. These results showed that the changes in a*, L, and AA followed a first-order kinetic model (R2 > 0.91), while those for L* and b* did not fit any suitable kinetic models. The temperature effects on degradation rates were adequately compatible with the Arrhenius equation (R2 > 0.96) with the following activation energy values (Ea, kJ mol−1): a* (64.54), L (45.96) and AA (25.69). These Ea values indicated that a* was the most sensitive parameter towards temperature changes, while the reaction rate constants (k) showed that L had the highest degradation rate compared with the other parameters studied. A linear relationship between a* and L content was found, suggesting that a* measured instantaneously by tristimulus colorimeters can be used for the online determination of L degradation in crushed tomatoes during heat treatment. The knowledge gained from this study could be useful for improving the design and optimization of the thermal process of crushed tomato in order to preserve its nutritional value and sensory quality.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ASCORBIC ACID
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COLOR
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CRUSHED TOMATO
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KINETIC MODELING
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LYCOPENE
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Kinetic modeling of thermal degradation of color, Lycopene, and ascorbic acid in crushed tomato
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-01-03T14:00:14Z
dc.identifier.eissn
1935-5149
dc.journal.volume
14
dc.journal.number
2
dc.journal.pagination
324-333
dc.journal.pais
Alemania
dc.description.fil
Fil: Badin, Emiliano Emanuel. Universidad Nacional de Villa María; Argentina
dc.description.fil
Fil: Quevedo Leon, R.. Universidad de Los Lagos; Chile
dc.description.fil
Fil: Ibarz, A.. Universidad de Lleida; España
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s11947-021-02579-1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-021-02579-1
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