Abstract
Kinetics of color changes of a tofu (extra firm variety) was studied during deep-fat frying at 147–172°C. Lightness (L*) decreased exponentially from 85.5 to 68.0 with frying time, while redness (a*) and total color change (Δ E) increased from −1.17 to 6.72 and from 0 to 26.7, respectively. Yellowness (b*) increased from 18.8 to 34.5 then decreased exponentially to another minimum of 29.4. All the color parameters followed first-order reaction kinetics. Temperature dependency of the reaction rate constant was modeled using Arrhenius equation. The activation energy for color parameters was 76.0–165 kJ/mol. Good agreement was observed between calculated and measured data ( R 2=0.968–0.996).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
