Three models for determining the induction time in the browning kinetics of the Granny Smith apple under static conditions

Voegel-Turenne, Christine; Mahfouz, Mariam; Allaf, Karim

doi:10.1016/s0260-8774(99)00076-x

Cited by 8 publications

(3 citation statements)

References 6 publications

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“…The browning kinetics of the Granny Smith apple and the influence of temperature and humidity content on browning reaction were researched by Voegel-Turenne et al (1999). They observed the apple browning (cut into 0.5 x 1 x 1 cm parallelepipeds) in temperatures from 40 o C to 90 o C and concluded that the temperature between 55 o C and 72 o C is a critical zone for apple browning (which is in accordance with the results obtained in this paper) and the induction period (initial phase without any browning) is very dependent on temperature (decreasing with increasing temperature).…”

Section: Resultsmentioning

confidence: 99%

Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold

2010

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Apple is nutritionally valuable and present as fresh fruit in human nutrition throughout the year. Also apple is a raw material in food processing, primarily in the production of juices, nectars, refreshing soft drinks, marmalades, jams, compotes, apple cider vinegar and dried fruits. In the last decade on the world market there is a great interest in dried apple products (commercially called apple chips). During preservation by drying the technological process aimed at the final product of optimal quality is required. The subject of this paper is the kinetics of the apple cv. Granny Smith, cv. Idared and cv. Jonagold drying in laboratory dehydrator for the purpose of pinpointing at which level of humidity the maximum speed of evaporation is achieved and at which level of humidity apple slices begin to change in colour and geometric shape. Parameters of the drying process were the same for all three cultivars, 3hrs at air temperature of 70oC and 5hrs at air temperature of 50o. The amount of evaporated water is expressed in relative and absolute units of measure. The purpose of this paper is to determine which one of the three tested cultivars provides the best properties for drying, i.e. in terms of oxidation of polyphenolic compounds to find the cultivar which will provide that the final product is technologically and organoleptically the most acceptable. The results showed that the sample cv. Granny Smith expressed the least oxidation of polyphenolic compounds (browning), curved edges and shrivelled apple slices. After that the sample cv. Jonagold followed. The sample cv. Idared showed the worst results. Following the drying kinetics of all three samples, it can be concluded that the cultivars Granny Smith and Jonagold were achieving the lower maximum speed of evaporation, unlike the cultivar Idared. The cultivars Granny Smith and Jonagold have attained consistent drying and in this way the technological process was finished with a smaller temperature stress for plant tissue, resulting in a much better quality of the final product

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Section: Resultsmentioning

confidence: 99%

Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold

2010

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“…Traditionally, first-order kinetics has been attributed to the enzymatic browning in apple slices, when a mean L value was used in the kinetic Barbosa, 1994, 1997;McEvily et al, 1992;Nicolas et al, 1994;Sapers and Douglas, 1987;Vamosvigyazo, 1995). However, Voegel-Turenne et al (1999) reported that browning kinetics for VA cultivars can be considered as the juxtaposition of three zero-order reactions. With respect to the order fractional conversion kinetic obtained when the FBI method was applied, the kinetics order (determined by the n value or ''shape factor) was lower than that obtained using the traditional method of assuming a homogenous surface coloration.…”

Section: Resultsmentioning

confidence: 99%

Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image

Quevedo

Jaramillo

Díaz

et al. 2009

Journal of Food Engineering

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“…However, visual color change was hardly observed in induction and stationary stages. In case of nonenzymatic browning (NEB), most of the researchers ignored the induction phase but concerned about the exponential phase only, which is used as browing rate (Voegel‐Turenne, Mahfouz, & Allaf, ). However, the induction phase is considered useful for the development of a TTI system.…”

Section: Resultsmentioning

confidence: 99%

Development and characterization of a new nonenzymatic colored time–temperature indicator

Uddin

Boonsupthip

2019

J Food Process Engineering

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Time–temperature indicators (TTIs) are effective tool for monitoring food quality during processing and distribution. In this study, a new colored nonenzymatic browning (fructose and glycine)‐based TTI was developed. Twelve TTIs were made at four different substrate concentrations and three pH ranges 8.0–10.0. The mathematical models of each TTI were drawn up, which showed the relationships between the color change in terms of absorbance (420 nm), time and temperature. The activation energies (Ea), calculated from Arrhenius relationship ranged between 58.09 and 95.54 kJ mol−1 of all TTIs. Activation energies could be changed to match the Ea of food product, by modifying pH and the proportion of the fructose and glycine. A visual color change of TTI and a wide range of activation energy illustrated that this new chemical‐based TTI could be applied to show the time–temperature history of foodstuffs, and to indicate the food quality, which is associated with the undergoing of the time–temperature exposure. Practical applications This work provides the development of a new smart temperature indicator based on nonenzymatic browning. The indicators are more useful for food quality monitoring from manufacturing till consumer consumption. However, the application of the TTI's can be extended to food processing, that is, sterilization, pasteurization, and drying process. Thus, the use of the TTIs can encourage food producers to scrutinize food processing and distribution to deliver good quality to consumers with guaranteed security.

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Three models for determining the induction time in the browning kinetics of the Granny Smith apple under static conditions

Cited by 8 publications

References 6 publications

Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold

Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold

Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image

Development and characterization of a new nonenzymatic colored time–temperature indicator

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