Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)

Abstract

The kinetics of colour (measured as Hunter ‘a’ value) degradation in tomato puree (Lycopersicon esculentum L.) has been studied over a temperature range of 50–120 °C (isothermal condition), and also during normal open pan cooking, pressure cooking and cooking in a newly developed and patented fuel-efficient ‘EcoCooker’ (non-isothermal condition). The degradation of colour as measured by Hunter ‘a’ value was found to follow first order kinetics. The temperature dependence of degradation was adequately modelled by Arrhenius equation. A mathematical model has been developed using the isothermal parameters obtained to predict correctly the losses of red colour from the time–temperature data of non-isothermal heating/processing method. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.