Kinetics of tofu color changes during deep-fat frying

被引：52

作者：

Baik, OD ^{[1
]}

Mittal, GS ^{[1
]}

机构：

[1] Univ Guelph, Sch Engn, Guelph, ON N1G 2W1, Canada

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2003年 / 36卷 / 01期

基金：

加拿大自然科学与工程研究理事会;

关键词：

activation energy; color kinetics; deep-fat frying; reaction rate constant;

D O I：

10.1016/S0023-6438(02)00175-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kinetics of color changes of a tofu (extra firm variety) was studied during deep-fat frying at 147-172degreesC. Lightness (L*) decreased exponentially from 85.5 to 68.0 with frying time, while redness (a*) and total color change (DeltaE) increased from -1.17 to 6.72 and from 0 to 26.7, respectively. Yellowness (b*) increased from 18.8 to 34.5 then decreased exponentially to another minimum of 29.4. All the color parameters followed first-order reaction kinetics. Temperature dependency of the reaction rate constant was modeled using Arrhenius equation. The activation energy for color parameters was 76.0-165 kJ/mol. Good agreement was observed between calculated and measured data (R-2 = 0.968-0.996). (C) 2002 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：43 / 48

页数：6

共 14 条

[1] Effect of carrageenan on yield and properties of tofu [J].