Modelling kinetics of thermal degradation of colour in peach puree

I. M. L. B. Ávila, C. L. M. Silva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

223 Citations (Scopus)


Optimisation of thermal processes relies on adequate degradation kinetic models for food safety and quality. In order to use peach puree as a model food to further validate calculated optimal conditions, isothermal experiments, using peach puree, were performed between 110°C and 135°C. Colour was quantified using the L, a, b system. Two combinations of these parameters, La/b and Total Colour Difference (TCD), were used to evaluate the total colour change. A one-step non-linear regression was performed on all data using the Arrhenius model. The changes in the L and b values followed a first-order reaction with activation energies of 107 ± 7 and 109 ± 8 kJ/mol, respectively. The fractional conversion model was applied to a, La/b and TCD resulting in activation energies of 106 ± 13, 106 ± 10 and 119 ± 9 kJ/mol, respectively.

Original languageEnglish
Pages (from-to)161-166
Number of pages6
JournalJournal of Food Engineering
Issue number2
Publication statusPublished - Feb 1999


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