Effects of different heat treatments on the furosine content in fresh filled pasta
2003
Zardetto, S. | Rosa, M.D. | Di Fresco, S.
The effect of different heat treatments on the furosine content in fresh filled pasta was studied and the rate of furosine increase after treatment has been found to be influenced by the initial furosine content in the mixture and by the treatment design. A mathematical model to describe the experimental data has been developed. The reaction of furosine formation appears to follow a pseudo-zero kinetic order. The estimated value of activation the energy is roughly 111 KJ mole(-1) and the z value has been estimated around 22.9 degrees C. The "furosine increase" (If) parameter has been calculated from processing data in order to compare samples obtained with different time-temperature processing combinations. Calculated values were correlated with F10(70) values (pasteurising effect) and results indicate a good linear relationship between the furosine increase and F10(70) values (r2=0.963; P<0.01). The comparison of the pasteurisation curve with the furosine increase curve shows that an optimal process design for thermal processing of fresh filled pasta under our experimental conditions is obtained at temperatures between 95 and 99 degrees C for times from 6 to 2 min.
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