TY - JOUR
T1 - Modelling colour changes during the caramelisation reaction
AU - Quintas, Mafalda A.C.
AU - Brandão, Teresa R.S.
AU - Silva, Cristina L.M.
PY - 2007/12/1
Y1 - 2007/12/1
N2 - Sucrose solutions, with concentrations near or superior to saturation, present high potentialities for the candy and pastry industries. The development of colour in a neutral and highly concentrated sucrose solution (16.32%(w/w) water content) subjected to isothermal heat treatment (in the 100-160 °C range) was investigated. Under such conditions, sucrose degrades through caramelisation and 5-hydroxymethylfurfural (HMF) is formed. Colour development was monitored through lightness/darkening (L/L0) and total colour difference (TCDH) changes during reaction course. Kinetic behaviour was mathematically described using modified Gompertz equations. The effect of temperature on the reaction was described by an Arrhenius type dependency. Colour development and sucrose degradation kinetic parameters were compared and similar lag phases were found. However, the same was not observed for reactions rate, indicating that not only sucrose degradation contributes to colour development. To investigate the colour development/HMF content relationship, a fractional conversion and a power law models where successfully proposed to express, respectively, L/L0 and TCDH dependence on HMF content.
AB - Sucrose solutions, with concentrations near or superior to saturation, present high potentialities for the candy and pastry industries. The development of colour in a neutral and highly concentrated sucrose solution (16.32%(w/w) water content) subjected to isothermal heat treatment (in the 100-160 °C range) was investigated. Under such conditions, sucrose degrades through caramelisation and 5-hydroxymethylfurfural (HMF) is formed. Colour development was monitored through lightness/darkening (L/L0) and total colour difference (TCDH) changes during reaction course. Kinetic behaviour was mathematically described using modified Gompertz equations. The effect of temperature on the reaction was described by an Arrhenius type dependency. Colour development and sucrose degradation kinetic parameters were compared and similar lag phases were found. However, the same was not observed for reactions rate, indicating that not only sucrose degradation contributes to colour development. To investigate the colour development/HMF content relationship, a fractional conversion and a power law models where successfully proposed to express, respectively, L/L0 and TCDH dependence on HMF content.
KW - Caramelisation reaction
KW - Colour kinetics
KW - Sucrose degradation and hydroxymethylfurfural (HMF) formation
UR - http://www.scopus.com/inward/record.url?scp=34447579131&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2007.03.036
DO - 10.1016/j.jfoodeng.2007.03.036
M3 - Article
AN - SCOPUS:34447579131
SN - 0260-8774
VL - 83
SP - 483
EP - 491
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -