Kinetics of color degradation of chestnut kernel during thermal treatment and storage  

作　　者：Hou Lixia Ling Bo Wang Shaojin 

机构地区：[1]College of Mechanical and Electronic Engineering,Northwest A&F University,Yangling 712100,Shaanxi China [2]Department of Biological Systems Engineering,Washington State University,WA 99164-6120,USA

出　　处：《International Journal of Agricultural and Biological Engineering》2015年第4期106-115,共10页国际农业与生物工程学报（英文）

基　　金：The authors acknowledge the financial support from the Open Fund for Key Laboratory of Physical Processing of Agricultural Product in Jiangsu Province(JAPP2013-2);Shaanxi Agricultural Science and Technology Innovation and Research Project(2013K01-50);General Program of National Natural Science Foundation in China(31371853).

摘　　要：Thermal treatments are commonly used for disinfesting chestnuts before storage.Color is a first and sensitive quality attribute of chestnuts after thermal treatments and storage.The purpose of this study was to investigate L*and b*values in chestnuts during thermal treatment at 50-70°C for periods varying from 0 to 160 min,and during storage at 3°C for 5 months using a computer vision system(CVS).Results showed that the L*and b*values decreased with increasing temperature,and heating or storage time.The first-order reaction model showed a better fit for the L*and b*values than zero-order reaction model with coefficients of determination(R2)ranging from 0.923 to 0.977 during the thermal treatment and storage.The activation energies of chestnuts were 287.19 and 347.48 kJ/mol during thermal treatments and 89.18 and 78.47 kJ/mol during storage for L*and b*values,respectively,suggesting that the yellowness(b*)was more sensitive to temperature changes than the lightness(L*).According to requirements of L*>50,a potential disinfestation treatment protocol could be developed for chestnuts at 52-62°C.

关 键 词：color degradation KINETICS thermal treatment STORAGE CHESTNUTS 

分 类 号：TG1[金属学及工艺—金属学]