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Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressure

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dc.contributor.authorRodríguez Manrique, Jhonatan Andrés
dc.contributor.authorAlvis, Armando
dc.contributor.authorPérez, Mario F
dc.contributor.researchgroupGestión de la innovación empresarial y social
dc.date.accessioned2025-08-29T16:20:16Z
dc.date.issued2018
dc.description.abstractThe goal of this study was to determine the kinetics of the change of color in squash (Cucúrbita maxima) during frying by immersion under conditions of atmospheric pressure and vacuum. Methodologically, the color of the rind of the external surface of the product conditioning in geometry of cylinders circulars, was evaluated in terms of the parameters CIELAB concerning L*, a* and b* post-process of frying under conditions of temperature of 150, 170 and 190°C, pressure of 40 and 80 kPa and during the time of processing time of 30 to 270 sec in intervals of 60 sec. The darkening of the surface of the product by effect of the process of frying in both procedures was evident in the decrease of the parameter L* as well as the parameters a* and b*, being more severe effect of darkening of the frying atmospheric higher temperature and experiencing changes of zero order for L*, zero for a* and first order for b*. The unit of the temperature and the speed of the reaction is explained by the Arrhenius equation. The activation energy obtained for the parameters of L*, a* and b* were 58.050, 13.709 and 53.545 kJ/mol and 32.082, 13.336 and 63.768 kJ/mol for the process of frying to the vacuum and frying in atmospheric conditions respectively.eng
dc.description.researchareaInnovación en TIC
dc.description.researchareaInnovación Social
dc.description.researchareaInnovación tecnológica para el desarrollo de productos con insumos de la región
dc.format.extent6 páginas
dc.format.mimetypeapplication/pdf
dc.identifier.eissn2042-4868,
dc.identifier.urihttps://repositorio.cecar.edu.co/handle/cecar/10823
dc.language.isoeng
dc.publisher.placeColombia
dc.relation.citationendpage196
dc.relation.citationstartpage191
dc.relation.citationvolumeVolumen 15
dc.relation.ispartofjournalAdvance journal of food science and technology
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dc.rightsDerechos reservados. Corporación universitaria del caribe-cecarspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.rights.coarhttp://purl.org/coar/access_right/c_abf2
dc.rights.licenseAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourcehttp://creativecommons.org/licenses/by/4.0/
dc.subject.proposalColor in foodeng
dc.subject.proposaldeep fat fryingeng
dc.subject.proposalosmotic dehydrationeng
dc.subject.proposalquasheng
dc.subject.proposalvacuum fryingeng
dc.subject.proposalvegetable oilseng
dc.titleKinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressureeng
dc.typeArtículo de revista
dc.type.coarhttp://purl.org/coar/resource_type/c_2df8fbb1
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.contentText
dc.type.driverinfo:eu-repo/semantics/article
dc.type.redcolhttp://purl.org/redcol/resource_type/ART
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication

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