Answers are grounded in this paper and cite their sources.
Changes in 'fresh' and 'cooked-notes' during thermal treatment of cupuaçu (Theobroma grandiflorum) pulp were evaluated and modelled. Isothermal experiments in the temperature range of 70-98 °C were carried out and a non-linear regression was performed to all data to estimate kinetic parameters. 'Fresh' and 'cooked-notes' change followed simple first-order (Ea = 78-82 kJ·mol⁻¹ , z = 30-31 °C) and reversible first order (Ea = 80-85 kJ·mol⁻¹ ) kinetics, respectively. Although 'cooked-notes' were linearly correlated with 'fresh-notes' (R² = 0.99), the former was a better indicator for quality degradation. These results are useful to design pasteurisation processes while minimising sensory changes.
No takes yet. Share an insight, caveat, or question.
Silva et al. (2000) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: