Food and Fermentation Industries >

2013 , Vol. 39 >Issue 11: 77 - 80

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.029

Food and Fermentation Industries

Kinetic model of POD and Vc degradation in strawberry during blanching

  • HUANG Xiao-jie ,
  • ZHANG Qiao ,
  • SHI Guo-Ying ,
  • GUO Yan-ling
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Online published: 2013-11-25

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Abstract

A kinetic model was proposed for evaluating the degradation of POD and Vc in strawberry during blanching process. Strawberries was blanched at 75,80,85,90,95 ℃,respectively. POD and Vc degradation was fitted to first-order reaction model with an activation energy of 74. 05 kJ / mol and 54. 68 kJ / mol respectively. The kinetic model of POD and Vc degradation was validated with a relative error of 1. 53% and 2. 9% respectively in comparison with the actual values.

Key words： strawberry;;POD;;Vc;;kinetic

Cite this article

HUANG Xiao-jie , ZHANG Qiao , SHI Guo-Ying , GUO Yan-ling . Kinetic model of POD and Vc degradation in strawberry during blanching[J]. Food and Fermentation Industries, 2013 , 39(11) : 77 -80 . DOI: 10.13995/j.cnki.11-1802/ts.2013.11.029

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