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Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

2007-06Journal article Open access
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dc.contributor.authorCruz, R. M. S.
dc.contributor.authorVieira, M. M. C.
dc.contributor.authorSilva, C. L. M.
dc.date.accessioned2013-06-12T13:54:56Z
dc.date.available2013-06-12T13:54:56Z
dc.date.issued2007-06
dc.date.updated2013-04-21T12:52:09Z
dc.description.abstractWatercress (Nasturtium officinale) colour changes due to blanching by heat and a combined treatment of heat/ultrasound (thermosonication) were studied in thetemperature range of 82.5 to 92.5 °C. The application of thermosonication was intended to enable less severe blanching treatments and, therefore, improve the quality of the blanched product. The thermosonication blanching processes promoted changes of the green colour (an parameter) at a higher rate (P < 0.05), when compared with the heat blanching processes. No significant differences (P > 0.05) were detected between heat and thermosonication blanching processes in terms of the colour parameters Ln, bn and TCD changes.In both treatments, a fractional first order model fitted well the experimental data for Ln, an and bn (RH2 = 0.99; RTs2 = 0.99) and TCD (RH2 = 0.92; RTs2 = 0.96) colour parameters. The chlorophylls content showed no significant differences (P > 0.05) between thermally treated and thermosonicated watercress samples. The present findings will help to evaluate the effectiveness of thermosonication as a novel process to replace the classical heat treatment.por
dc.identifier.citationVieira, M. M. C.Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments, Innovative Food Science and Emerging Technologies, 8, 244-252, 2007.por
dc.identifier.doihttp://dx.doi.org/10.1016/j.ifset.2007.01.003
dc.identifier.issn1466-8564
dc.identifier.otherAUT: RMC02331; MVI00201;
dc.identifier.urihttp://hdl.handle.net/10400.1/2718
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationDESENVOLVIMENTO DE METODOLOGIAS PARA MELHORAR A QUALIDADE DE HORTOFRUTÍCOLAS CONGELADOS: NOVOS PRÉ- -TRATAMENTOS E EFEITOS DE ABUSOS DE TEMPERATURA NA CADEIA DE DISTRIBUIÇÃO
dc.subjectWatercress (Nasturtium officinale)por
dc.subjectHeat blanchingpor
dc.subjectThermosonicationpor
dc.subjectColour changespor
dc.subjectChlorophyllspor
dc.subjectKinetics modellingpor
dc.titleModelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatmentspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDESENVOLVIMENTO DE METODOLOGIAS PARA MELHORAR A QUALIDADE DE HORTOFRUTÍCOLAS CONGELADOS: NOVOS PRÉ- -TRATAMENTOS E EFEITOS DE ABUSOS DE TEMPERATURA NA CADEIA DE DISTRIBUIÇÃO
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F9172%2F2002/PT
oaire.citation.endPage252por
oaire.citation.issue2por
oaire.citation.startPage244por
oaire.citation.titleInnovative Food Science and Emerging Technologiespor
oaire.citation.volume8por
person.familyNameVieira
person.givenNameMargarida
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id7202140775
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication338c2b9c-fbe6-4fc1-af2d-8152a6560119
relation.isAuthorOfPublication.latestForDiscovery338c2b9c-fbe6-4fc1-af2d-8152a6560119
relation.isProjectOfPublicationa6e73cc9-9705-4277-90d9-4261b4b2c8ab
relation.isProjectOfPublication.latestForDiscoverya6e73cc9-9705-4277-90d9-4261b4b2c8ab

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