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.
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