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KMID : 1007520020110010024
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Food Science and Biotechnology
2002 Volume.11 No. 1 p.24 ~ p.28
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Texture Degradation Kinetics of Sweet Potatoes during Heat Treatment
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Rhim, Jong-Whan
Victor A. Jones/Kenneth R. Swartzel
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Abstract
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A kinetic data analysis methodology for texture degradation of sweet potatoes during heat treatment was developed based on transition times for the texture degradation from the first phase to the second one. Activation energies and pre-exponential factors determined by plotting logarithms of the inverse of the transition time for texture changing mode vs. inverse absolute processing temperature, for texture degradation of three Korean sweet potato varieties, Gunmi (a dry-type sweet potato), Jinmi (a moisttype sweet potato), and Jami (purple-fleshed sweet potato) were 66.44, 70.63, and 67.11 kJ/mol, and 3.17×10^8, 13.90×10^8, and 3.59×10^8 min^-1, respectively. These values agreed well with those determined through other methods including the biphasic and the fractional conversion methods. Our results indicate that the method can be conveniently used for determination of kinetic parameters of texture degradation of vegetables during heating.
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