Colour degradation during thermal processing of mango puree was studied at 50–90°C for 0–20 min. Post-processing Hunter colour scale values (L, a and b) were used to determine the kinetics of colour degradation. The thermal degradation of Hunter colour b value (representing yellowness) and L×a×b value (representing total colour) followed first-or der reaction kinetics. The activation energy values for yellow colour and total colour were found to be 36.26 and 36.79 kJ/mol respectively.
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Ahmed et al. (2002) studied this question.
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