Modelling of Discolouration of Dried Powder of Carrots |
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| Affiliation: | 1. Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, Turkey;2. Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130, Adana, Turkey;3. Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01130, Adana, Turkey;4. Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Turkey;1. State Key Laboratory of Marine Pollution, City University of Hong Kong, Hong Kong;2. Department of Infectious Diseases and Public Health, City University of Hong Kong, Hong Kong;3. Inter-Departmental Research Centre for Environmental Science-CIRSA, University of Bologna, Ravenna Campus, Italy;4. Department of Aquaculture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh;5. Department of Physical Chemistry, Faculty of Marine and Environmental Sciences, University of Cadiz, Cadiz, Spain;6. School of Freshwater Sciences, University of Wisconsin-Milwaukee, Milwaukee, USA;7. Department of Environmental Science and Disaster Management, Noakhali Science and Technology University, Sonapur, Bangladesh;8. Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Bangladesh;9. School of Engineering and Built Environment, Griffith University, Brisbane, Australia;10. Water Quality Research Laboratory, Chemistry Division, Atomic Energy Center, Atomic Energy Commission, Dhaka, Bangladesh;11. Department of Soil Science, Patuakhali Science and Technology University, Patuakhali, Bangladesh |
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| Abstract: | A model to represent the discolouration of dried powder of carrots as a function of temperature was developed. Two types of carrots, Asian and European, containing large amount of lycopene and β-carotene, respectively, were tested. The dried powder was stored under an atmosphere with O2and at three different temperatures, 5,20 and 35°C. The surface colour of the powder was monitored during storage by a Hunter colour ratioa/b. In the proposed model, the rate of oxidation was assumed to be represented by the product of the fraction of concentration of oxidized pigment at arbitrary time and a specific rate of oxidation of pigment. The rate parameters in the proposed model were calculated by fitting the experimental data with smooth curves by trial and error at the end of the induction period but before discolouration took place. The frequency constant and activation energy, expressing the temperature dependence of the rate parameters, were expressed by the Arrhenius relation. The simulation results of a Hunter colour ratioa/bof dried powder at 25°C showed good agreement with the experimental data, suggesting that the proposed model was effective for the prediction of discolouration of dried powder of both types of carrot. The use of the induction period in the manner described may enable the shelf life of dried powder to be predicted. |
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