Development of colored time temperature indicator (TTI) : based on non-enzymatic browning for drying process and quality monitoring of pumpkin seed

Name: Zahoor Uddin

LCSH: Kasetsart University -- Dissertations. Ph.D. (Food Science) 2017

Classification :.LCCS: TP444.P8

LCSH: Kasetsart University. Department of Food Science and Technology -- Theses

LCSH: Pumpkin -- Seeds -- drying

ThaSH: Pumpkin -- Seeds -- Quality

LCSH: Enzymatic browning

Abstract: In this study, a new non-enzymatic browning time temperature indicator (NEBTTI) based on the chemical reaction between fructose (reducing sugar) and glycine (amino acid) was developed to indicate drying characteristics and food quality. Colored TTIs can be used to track an accumulated time-temperature distribution to which a product is subjected and communicate with the users in the form of color development. Pumpkin seed drying under tray and fluidized bed dryers was selected as a model processed food. It was found that air temperature and velocity of tray and fluidized bed dryers had strong impacts on diffusivity, drying time, hardness, color, total phenolic contents and sensorial attributes of dried pumpkin seeds. The drying curve was better described by Fick‘s law than Wang and Singh model, Page model, Lewis model and two compartment models. The seed quality changes were expressed by reaction kinetics with 0 th and 1st orders. The activation energy (Ea) values of diffusivity and food quality were in the range of 17.42 – 62.44 kJ.mol-1 and 10.82 – 66.06 kJ.mol-1, respectively. Fructose-glycine NEB-TTI with various substrate concentrations and pH values showed visible colored changes depending on time and temperature. The color changes were kinetically evaluated by its absorbance at 420 nm at various temperature values. The predicted results from the established model i.e. Baranyi; Modified Gompertz and Logistic models were in good agreement with experimental results. The Ea values of the absorbance kinetics were in the range of 58.09 – 95.58 kJ.mol-1. The NEB-TTI system with the Ea value of 58.09 kJ.mol-1 was closed to that of the pumpkin seeds drying in FBD (62.44 and 53.35-62.44 kJ.mol-1) and TD (52.08 kJ.mol-1). Therefore, pumpkin seeds drying process were examined during drying by the NEB-TTI as a real time moisture indicator under FBD and TD conditions at 70°C, 80°C and 90°C. The NEB-TTI color change well represented the moisture loss during drying process at constant and dynamic drying temperatures. In addition, this TTI system can represent the quality characteristics such as hardness with Ea values of 40.11-46.43 kJ.mol-1 and seed hull and embryo color attributes. The results illustrated that the new NEB-TTI can be applied as a monitoring device to show the time–temperature dependent changes associated with the drying product under constant and dynamic temperature.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Waraporn Boonsupthip

Role: Thesis Advisor

Name: Panuwat Suppakul

Role: Thesis Co-Advisor

Name: Weerachet Jittanit

Role: Thesis Co-Advisor

Created: 2017

Modified: 2023-06-30

Issued: 2023-06-30

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=https://www.lib.ku.ac.th/KUthesis/2560/zahoor-udd-all.pdf

CallNumber: TP444.P8.Z34

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Food Science

Grantor: Kasetsart University

©copyrights Kasetsart University

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