Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects

Autores
Ochoa, Monica Roselva; Kesseler, Alicia Graciela; de Michelis, Antonio; Mugridge, Alicia; Chaves, Alicia Raquel
Año de publicación
2001
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work studied the kinetics of colour change in preserves of raspberries, sweet and sour cherries exposed to different lighting conditions (light and darkness), at constant temperature, as well as stored at several temperatures. In all the preserves and treatments, the colour diminished noticeably during the first 90 days of storage to remain constant from then on. The kinetics of colour change was evaluated using the concept of fractional conversion, and a first-order kinetics was found in relation to both the effect of lighting conditions and temperature. The corresponding reaction rate constants were determined by regression analysis of the experimental data. For samples stored at different lighting conditions, the resulting constants of the different preserves were not alike: constants were higher in samples kept in the presence of light than the corresponding samples stored in the dark. However, the statistical analysis of the results indicated those not significant differences among the different light treatments. The statistical analysis of reaction rate constants obtained for the samples stored at constant temperatures, of 4°C, 20°C and 40°C, did indicate significant differences between treatments. In this case, applying one (A. Arabshai, D.B. Lund, Journal of Food Process Engineering 7 (1985) 239) and two-step (Arrhenius model) methods, the corresponding values of the pre-exponential factor (lnk0) and the energy of activation (Ea) were obtained and compared for the three preserves analysed.
Fil: Ochoa, Monica Roselva. Universidad Nacional del Comahue; Argentina
Fil: Kesseler, Alicia Graciela. Universidad Nacional del Comahue; Argentina
Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mugridge, Alicia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
CHERRIES
COLOUR DEGRADATION
KINETICS
MODELLING
RASPBERRIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/113243
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/113243
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effectsOchoa, Monica RoselvaKesseler, Alicia Gracielade Michelis, AntonioMugridge, AliciaChaves, Alicia RaquelCHERRIESCOLOUR DEGRADATIONKINETICSMODELLINGRASPBERRIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work studied the kinetics of colour change in preserves of raspberries, sweet and sour cherries exposed to different lighting conditions (light and darkness), at constant temperature, as well as stored at several temperatures. In all the preserves and treatments, the colour diminished noticeably during the first 90 days of storage to remain constant from then on. The kinetics of colour change was evaluated using the concept of fractional conversion, and a first-order kinetics was found in relation to both the effect of lighting conditions and temperature. The corresponding reaction rate constants were determined by regression analysis of the experimental data. For samples stored at different lighting conditions, the resulting constants of the different preserves were not alike: constants were higher in samples kept in the presence of light than the corresponding samples stored in the dark. However, the statistical analysis of the results indicated those not significant differences among the different light treatments. The statistical analysis of reaction rate constants obtained for the samples stored at constant temperatures, of 4°C, 20°C and 40°C, did indicate significant differences between treatments. In this case, applying one (A. Arabshai, D.B. Lund, Journal of Food Process Engineering 7 (1985) 239) and two-step (Arrhenius model) methods, the corresponding values of the pre-exponential factor (lnk0) and the energy of activation (Ea) were obtained and compared for the three preserves analysed.Fil: Ochoa, Monica Roselva. Universidad Nacional del Comahue; ArgentinaFil: Kesseler, Alicia Graciela. Universidad Nacional del Comahue; ArgentinaFil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mugridge, Alicia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2001-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113243Ochoa, Monica Roselva; Kesseler, Alicia Graciela; de Michelis, Antonio; Mugridge, Alicia; Chaves, Alicia Raquel; Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects; Elsevier; Journal of Food Engineering; 49; 1; 7-2001; 55-620260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y5ecc9k8info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(00)00184-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:42:30Zoai:ri.conicet.gov.ar:11336/113243instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:42:31.043CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects
title Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects
spellingShingle Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects
Ochoa, Monica Roselva
CHERRIES
COLOUR DEGRADATION
KINETICS
MODELLING
RASPBERRIES
title_short Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects
title_full Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects
title_fullStr Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects
title_full_unstemmed Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects
title_sort Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects
dc.creator.none.fl_str_mv Ochoa, Monica Roselva
Kesseler, Alicia Graciela
de Michelis, Antonio
Mugridge, Alicia
Chaves, Alicia Raquel
author Ochoa, Monica Roselva
author_facet Ochoa, Monica Roselva
Kesseler, Alicia Graciela
de Michelis, Antonio
Mugridge, Alicia
Chaves, Alicia Raquel
author_role author
author2 Kesseler, Alicia Graciela
de Michelis, Antonio
Mugridge, Alicia
Chaves, Alicia Raquel
author2_role author
author
author
author
dc.subject.none.fl_str_mv CHERRIES
COLOUR DEGRADATION
KINETICS
MODELLING
RASPBERRIES
topic CHERRIES
COLOUR DEGRADATION
KINETICS
MODELLING
RASPBERRIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work studied the kinetics of colour change in preserves of raspberries, sweet and sour cherries exposed to different lighting conditions (light and darkness), at constant temperature, as well as stored at several temperatures. In all the preserves and treatments, the colour diminished noticeably during the first 90 days of storage to remain constant from then on. The kinetics of colour change was evaluated using the concept of fractional conversion, and a first-order kinetics was found in relation to both the effect of lighting conditions and temperature. The corresponding reaction rate constants were determined by regression analysis of the experimental data. For samples stored at different lighting conditions, the resulting constants of the different preserves were not alike: constants were higher in samples kept in the presence of light than the corresponding samples stored in the dark. However, the statistical analysis of the results indicated those not significant differences among the different light treatments. The statistical analysis of reaction rate constants obtained for the samples stored at constant temperatures, of 4°C, 20°C and 40°C, did indicate significant differences between treatments. In this case, applying one (A. Arabshai, D.B. Lund, Journal of Food Process Engineering 7 (1985) 239) and two-step (Arrhenius model) methods, the corresponding values of the pre-exponential factor (lnk0) and the energy of activation (Ea) were obtained and compared for the three preserves analysed.
Fil: Ochoa, Monica Roselva. Universidad Nacional del Comahue; Argentina
Fil: Kesseler, Alicia Graciela. Universidad Nacional del Comahue; Argentina
Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mugridge, Alicia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description This work studied the kinetics of colour change in preserves of raspberries, sweet and sour cherries exposed to different lighting conditions (light and darkness), at constant temperature, as well as stored at several temperatures. In all the preserves and treatments, the colour diminished noticeably during the first 90 days of storage to remain constant from then on. The kinetics of colour change was evaluated using the concept of fractional conversion, and a first-order kinetics was found in relation to both the effect of lighting conditions and temperature. The corresponding reaction rate constants were determined by regression analysis of the experimental data. For samples stored at different lighting conditions, the resulting constants of the different preserves were not alike: constants were higher in samples kept in the presence of light than the corresponding samples stored in the dark. However, the statistical analysis of the results indicated those not significant differences among the different light treatments. The statistical analysis of reaction rate constants obtained for the samples stored at constant temperatures, of 4°C, 20°C and 40°C, did indicate significant differences between treatments. In this case, applying one (A. Arabshai, D.B. Lund, Journal of Food Process Engineering 7 (1985) 239) and two-step (Arrhenius model) methods, the corresponding values of the pre-exponential factor (lnk0) and the energy of activation (Ea) were obtained and compared for the three preserves analysed.
publishDate 2001
dc.date.none.fl_str_mv 2001-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/113243
Ochoa, Monica Roselva; Kesseler, Alicia Graciela; de Michelis, Antonio; Mugridge, Alicia; Chaves, Alicia Raquel; Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects; Elsevier; Journal of Food Engineering; 49; 1; 7-2001; 55-62
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/113243
identifier_str_mv Ochoa, Monica Roselva; Kesseler, Alicia Graciela; de Michelis, Antonio; Mugridge, Alicia; Chaves, Alicia Raquel; Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: Light and room temperature effects; Elsevier; Journal of Food Engineering; 49; 1; 7-2001; 55-62
0260-8774
1873-5770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y5ecc9k8
info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(00)00184-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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