Koncsek, A. and Daood, H.G. and Helyes, L. (2016) Kinetics of carotenoid degradation in spice paprika as affected by storage temperature and seed addition. Acta Alimentaria, 45 (4). pp. 459-468. ISSN 0139-3006
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Abstract
The extractable (ASTA) colour retention of four different milled spice paprikas was evaluated at 10, 20, 35, 50, and 60 °C storage temperature. The ASTA colour stability during long-term storage period strongly depended on the temperature, primary handling and drying of the fresh crop, and the applied production technology. The cooled (10 °C) or temperature-controlled (20 °C) conditions appeared to be a reasonable solution to preserve the quality of paprika powder. The kinetics study on the temperature dependence of ASTA colour loss estimated the apparent reaction order, rate constants, predicted half-life times and activation energy. The Q<sub>10</sub> approach and shelf life-plot resulted in useful data, which can be suitable for quick and economical evaluation of further spice paprika products.
| Item Type: | Article |
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| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 05 Dec 2016 10:38 |
| Last Modified: | 31 Dec 2017 00:17 |
| URI: | http://real.mtak.hu/id/eprint/42817 |
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