Kinetics of Food Quality Changes During Thermal Processing: a Review

Ling, Bo; Tang, Juming; Kong, Fanbin; Mitcham, Elizabeth; Wang, S.

doi:10.1007/s11947-014-1398-3

Cited by 220 publications

(129 citation statements)

References 99 publications

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“…Generally, the reference cooking value is characterized by Z Q = 33.1°C and T ref = 100°C (Ling, Tang, Kong, Mitcham, & Wang, 2015). After processing, the cooked potatoes were cooled for 1 h and the flesh and skin were separated and analyzed.…”

Section: Sample Preparationmentioning

confidence: 99%

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

2016

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a b s t r a c tThe different intensities of common culinary techniques (boiling, baking and microwaving) produce several changes that reduce the nutritional and physical properties of potatoes. This study evaluated the effect of those cooking methods on the quality of commercial potato tubers (Agata, Kennebec, Caesar and Red Pontiac). The higher weight losses were obtained for baking, but the potato softening depended on the cultivar. Color losses were independent of the intensity of the treatment; however, microwaving promoted a prompt starch gelatinization with respect to the other methods. The resistant starch retention of baking and microwaving was higher than that of boiling, and the maximum retention of bioactive compounds was obtained with the lower core temperature during boiling, as well as higher temperature and shorter baking time and the lower power and longer microwaving time. Principal component analysis revealed significant relationships between the instrumental and functional properties of cooked potatoes.

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Section: Sample Preparationmentioning

confidence: 99%

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

2016

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“…Acetic acid L* value followed a first-order decline, which is typical of color changes in many food products (Ling et al 2014). Although there were changes in a* and b* values as sugars increased, the changes were not as important as in the case of L* values.…”

Section: Furfuralmentioning

confidence: 88%

Production of Fermentable Sugars and a High Protein Meal by Dilute Acid Hydrolysis of Soybean Meal at High Temperatures

Luján-Rhenals¹,

Morawicki

2016

BioResources

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The objective was to produce fermentable sugars with low levels of fermentation inhibitors and a high-protein meal, with acceptable color, by treating defatted soybean meal with dilute sulphuric acid at temperatures between 105 and 135 o C and durations up to 45 min. The conditions that maximized the amount of protein were 120 °C, 0.5% H2SO4, and 45 min, which increased protein from 48.1% to 58.6% d.b. The highest amount of fermentable sugars (32.2% d.b.), without regard for the protein content, was for the treatment at 135 °C, 2% H2SO4, and 45 min; such treatment generated relatively low 5-HMF and furfural levels (0.0018 g/L and 0.32 g/L, respectively), and 0.87 g/L, of acetic acid. The treatment at 120 °C, 1.5% H2SO4, and 30 min had the best balance between a high concentration of fermentable sugars (21.3% d.b.) in the liquid fraction and crude protein (52.1% d.b.) in the solid fraction without a significant change in the original color of the solid fraction.

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“…The absorbance at 420 nm, as a common measurement for the formation of browning products, indicates the browning degree of non-enzymatic browning reactions (Lertittikul et al 2007;O'Charoen et al 2015). Previous kinetics studies on browning index reactions were also based on absorbance at 420 nm measurement in citrus juices, apple juices (Burdurlu & Karadeniz 2003), and pineapple puree (Ling et al 2015). The UV absorbance of model reaction solutions was measured according to the method of Ajandouz et al (2001).…”

Section: Methodsmentioning

confidence: 99%

“…The non-enzymatic browning reactions are indeed very complex, and even the well-studied initial reaction steps have been difficult to describe kinetically. However, the degree of browning, as a monitoring index of the reaction process, was often used analytically to assess the extent to which the non-enzymatic browning reaction had taken place in foods (Martins et al 2001;Ling et al 2015). As mentioned above, we reported the mechanism of formation of aroma compounds produced by ASA and Cys during the non-enzymatic browning reaction (Yu et al 2012a).…”

Section: Food Chemistry and Safetymentioning

confidence: 97%

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system

Yu¹,

Tang²

2016

Czech J. Food Sci.

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Yu A.-N., Tang L.-P. (2016): Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system. Czech J. Food Sci., 34: 503-510.The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed that the browning products were produced at the first order reaction kinetics requirement, with the E a being 114.33 kJ/mol. The mechanism for the browning development was proposed. The correlation coefficient between browning products and uncoloured intermediate products increased with the rising temperature. At temperatures below 110°C, the non-enzymatic browning reaction did not occur at all or the reaction was slow. Browning products could not be produced solely by self-degradation of l-cysteine. The amount of browning products negatively correlated with the l-ascorbic acid concentration.

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Kinetics of Food Quality Changes During Thermal Processing: a Review

Cited by 220 publications

References 99 publications

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

Production of Fermentable Sugars and a High Protein Meal by Dilute Acid Hydrolysis of Soybean Meal at High Temperatures

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system

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