ICAR Research Data Repository for Knowledge Management
Thermal kinetics of color changes in pea puree.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7902/
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| Title |
Thermal kinetics of color changes in pea puree.
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| Creator |
Seonggyun, Shin
Bhowmik, S. R. |
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| Subject |
04 Peas
01 Canning |
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| Description |
Change in food colour is associated with heat treatment of the food. Retention of food colour after thermal processing may be used to predict the extent of quality deterioration of food resulting from exposure to heat. Samples of green pea puree were heat treated for different lengths of time [0, 5, 10, 15 and 20 min] at several temp. [110, 115, 120, and 125
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7902/1/Joumal%20of%20Food%20Engineering%2024%281995%29.pdf
Seonggyun, Shin and Bhowmik, S. R. (1995) Thermal kinetics of color changes in pea puree. Journal of Food Engineering, 24 (1). 77-86, 20 ref.. |
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