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

Hou Lixia, Ling Bo, Wang Shaojin

Abstract


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.
Keywords: color degradation, kinetics, thermal treatment, storage, chestnuts
DOI: 10.3965/j.ijabe.20150804.1477

Citation: Hou L X, Ling B, Wang S J. Kinetics of color degradation of chestnut kernel during thermal treatment and storage. Int J Agric & Biol Eng, 2015; 8(4): 106－115.

Keywords


color degradation, kinetics, thermal treatment, storage, chestnuts

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References


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