Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressure

The goal of this study was to determine the kinetics of the change of color in squash (Cucúrbita maxima) during frying by immersion under conditions of atmospheric pressure and vacuum. Methodologically, the color of the rind of the external surface of the product conditioning in geometry of cylinder...

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Autores:
Rodríguez Manrique, Jhonatan Andrés
Alvis, Armando
Pérez, Mario F
Tipo de recurso:
Article of investigation
Fecha de publicación:
2018
Institución:
Corporación Universitaria del Caribe - CECAR
Repositorio:
Repositorio Digital CECAR
Idioma:
eng
OAI Identifier:
oai:repositorio.cecar.edu.co:cecar/10823
Acceso en línea:
https://repositorio.cecar.edu.co/handle/cecar/10823
Palabra clave:
Color in food
deep fat frying
osmotic dehydration
quash
vacuum frying
vegetable oils
Rights
openAccess
License
Derechos reservados. Corporación universitaria del caribe-cecar
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oai_identifier_str oai:repositorio.cecar.edu.co:cecar/10823
network_acronym_str RepoCECAR2
network_name_str Repositorio Digital CECAR
repository_id_str
dc.title.eng.fl_str_mv Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressure
title Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressure
spellingShingle Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressure
Color in food
deep fat frying
osmotic dehydration
quash
vacuum frying
vegetable oils
title_short Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressure
title_full Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressure
title_fullStr Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressure
title_full_unstemmed Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressure
title_sort Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressure
dc.creator.fl_str_mv Rodríguez Manrique, Jhonatan Andrés
Alvis, Armando
Pérez, Mario F
dc.contributor.author.none.fl_str_mv Rodríguez Manrique, Jhonatan Andrés
Alvis, Armando
Pérez, Mario F
dc.contributor.researchgroup.none.fl_str_mv Gestión de la innovación empresarial y social
dc.subject.proposal.eng.fl_str_mv Color in food
deep fat frying
osmotic dehydration
quash
vacuum frying
vegetable oils
topic Color in food
deep fat frying
osmotic dehydration
quash
vacuum frying
vegetable oils
description The goal of this study was to determine the kinetics of the change of color in squash (Cucúrbita maxima) during frying by immersion under conditions of atmospheric pressure and vacuum. Methodologically, the color of the rind of the external surface of the product conditioning in geometry of cylinders circulars, was evaluated in terms of the parameters CIELAB concerning L*, a* and b* post-process of frying under conditions of temperature of 150, 170 and 190°C, pressure of 40 and 80 kPa and during the time of processing time of 30 to 270 sec in intervals of 60 sec. The darkening of the surface of the product by effect of the process of frying in both procedures was evident in the decrease of the parameter L* as well as the parameters a* and b*, being more severe effect of darkening of the frying atmospheric higher temperature and experiencing changes of zero order for L*, zero for a* and first order for b*. The unit of the temperature and the speed of the reaction is explained by the Arrhenius equation. The activation energy obtained for the parameters of L*, a* and b* were 58.050, 13.709 and 53.545 kJ/mol and 32.082, 13.336 and 63.768 kJ/mol for the process of frying to the vacuum and frying in atmospheric conditions respectively.
publishDate 2018
dc.date.issued.none.fl_str_mv 2018
dc.date.accessioned.none.fl_str_mv 2025-08-29T16:20:16Z
dc.type.none.fl_str_mv Artículo de revista
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dc.language.iso.none.fl_str_mv eng
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dc.relation.citationendpage.none.fl_str_mv 196
dc.relation.citationstartpage.none.fl_str_mv 191
dc.relation.citationvolume.none.fl_str_mv Volumen 15
dc.relation.ispartofjournal.none.fl_str_mv Advance journal of food science and technology
dc.relation.references.none.fl_str_mv Archir, N., C. Penicaud, S. Avallone and P. Bohoun, 2011. Insight into β-carotene thermal degradation in oils with multiresponse modeling. J. Am. Oil Chem. Soc., 88(12): 2035-2045
Arreola, S.I. and M.E. Rosas, 2007. Aplicación de vacío en la deshidratación osmótica de higos (Ficus carica). Inform. Tecnol., 18(2): 43-48
Bunger, A., P. Moyano and V. Rioseco, 2003. NaCl soaking treatment for improving the quality of French-fried potatoes. Food Res. Int., 36(2): 161- 166.
Cabrera, F.A.V., G.D. Baena, S.O. Grajales, S.E.I. Estrada and T.D.E. Tobar, 2010. Unapal-Dorado, nuevo cultivar de zapallo con alto contenido de materia seca para consumo en fresco. Acta Agron., 59(2): 127-134
Choe, E. and D.B. Min, 2007. Chemistry of deep-fat frying oils. J. Food Sci., 72(5): R77-R86.
Coughlin, J., 2003. Acrylamide: What we have learned so far. Food Technol., 57(2):100-106.
Da Silva, P.F. and R.G. Moreira, 2008. Vacuum frying of high-quality fruit and vegetable-based snacks. LWT-Food Sci. Technol., 41(10):1758-1767
Dhaiban, A.A., M.E.S. Soliman and M.G. El-Sebaie, 2014. Finite element modeling and experimental results of brass elliptic cups using a new deep drawing process through conical dies. J. Mater. Process. Tech., 214(4): 828-838
Du, C.J. and D.W. Sun, 2004. Recent developments in the applications of image processing techniques for food quality evaluation. Trends Food Sci. Tech., 15(5): 230-249.
Estrada, E.I., 2003. Mejoramiento genético y producción de semillas de hortalizas para Colombia. Univ. Nacl. Colomb. Sede Palm. Valle Cauca, 277:1-108
Fan, L.P., M. Zhang, G.N. Xiao, J.C. Sun and Q. Tao, 2005. The optimization of vacuum frying to dehydrate carrot chips. Int. J. Food Sci. Tech., 40(9): 911-919
Gazmuri, A.M. and P. Bouchon, 2009. Analysis of wheat gluten and starch matrices during deep-fat frying. Food Chem., 115(3): 999-1005
Goldman, A. and V. Schrager, 2004. The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squash, and Gourds. Artisan Books, New York
Granda, C., R.G. Moreira and S.E. Tichy, 2004. Reduction of acrylamide formation in Potato chips by low-temperature vacuum frying. J. Food Sci., 69(8): E405-E411
Jaramillo, J., 1980. El cultivo de ahuyama o zapallo. Hortalizas. Manual de asistencia técnica. Instituto Colombiano Agropecuario (ICA), 28: 15-19.
Krokida, M.K., V. Oreopoulou, Z.B. Maroulis and D. Marinos-Kouris, 2001. Effect of osmotic dehydration pretreatment on quality of French fries. J. Food Eng., 49(4): 339-345
Li, Y., M. Ngadi and S. Oluka, 2008. Quality changes in mixtures of hydrogenated and non-hydrogenated oils during frying. J. Sci. Food Agr., 88(9): 1518- 1523
Meléndez-Martínez, A., I. Vicario Romero and H. Mira, 2004. Estabilidad de los pigmentos carotenoides en los alimentos. Arch. Latinoam. Nutr., 54(2): 209-215
Mendoza-Corvis, F.A., E.J. Hernández and L.E. Ruiz, 2015. Efecto del Escaldado sobre el Color y Cinética de Degradación Térmica de la Vitamina C de la Pulpa de Mango de Hilacha (Mangífera indica var magdalena river). Inform. Tecnol., 26(3): 9-16
Mir-Bel, J., R. Oria and M.L. Salvador, 2009. Influence of the vacuum break conditions on oil uptake during potato post-frying cooling. J. Food Eng., 95(3): 416-422
Mottram, D.S., B.L. Wedzicha and A.T. Dodson, 2002. Acrylamide is formed in the Maillard reaction. Nature, 419(6906): 448-449
Nayak, P.K., U. Dash, K. Rayaguru and K.R. Krishnan, 2016. Physio‐chemical changes during repeated frying of cooked oil: A review. J. Food Biochem., 40(3): 371-390
Quan, X., M. Zhang, Z. Fang, H. Liu, Q. Shen and Z. Gao, 2016. Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method. Food Bioprod. Process., 99: 109-115
Sebastian, A., S.M. Ghazani and A.G. Marangoni, 2014. Quality and safety of frying oils used in restaurants. Food Res. Int., 64: 420-423.
Shyu, S.L. and L.S. Hwang, 2001. Effects of processing conditions on the quality of vacuum fried apple chips. Food Res. Int., 34(2-3): 133-142
Shyu, S.L., L.B. Hau and L.S. Hwan, 2005. Effects of processing conditions on the quality of vacuumfried carrot chips. J. Sci. Food Agr., 85(11): 1903- 1908
Singh, R.P., 1994. Scientific Principles of Shelf Life Evaluation. In: Man, C.M.D. and A.A. Jones (Eds.), Shelf Life Evaluation of Foods. Springer, Boston, MA
Troncoso, E., F. Pedreschi and R.N. Zúñiga, 2009. Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. Lebensm. Wiss. Technol., 42(1): 187-195
Trussell, H.J., E. Saber and M. Vrhel, 2005. Color image processing: Basics and special issue overview. J. Food Eng., 76(4): 524-530.
Vinasco, L.E., G.D. Baena and M.A. García, 1998. Análisis genético de caracteres que afectan el hábito de crecimiento de Zapallo Cucúrbita maxima (Duch. ex Lam.). Acta Agron., 48(3-4): 12-18.
Wang, H., Y. Zhou, J. Ma, Y. Zhou and H. Jiang, 2013. The effects of phytic acid on the Maillard reaction and the formation of acrylamide. Food Chem., 141(1): 18-22.
Wu, H., S.A. Tassou, T.G. Karayiannis and H. Jouhara, 2013. Analysis and simulation of continuous food frying processes. Appl. Therm. Eng., 53(2): 332- 339.
Xu, S. and W.L. Kerr, 2012. Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying. LWT-Food Sci. Technol., 48(1): 96-101.
Yagua, C.V. and R.G. Moreira, 2011. Physical and thermal properties of potato chips during vacuum frying. J. Food Eng., 104(2): 272-283.
Yildiz, A., T.K. Palazoglu and F. Erdogdu, 2007. Determination of heat and mass transfer parameters during frying of potato slices. J. Food Eng., 79(1): 11-17.
dc.rights.spa.fl_str_mv Derechos reservados. Corporación universitaria del caribe-cecar
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spelling Rodríguez Manrique, Jhonatan AndrésAlvis, ArmandoPérez, Mario FGestión de la innovación empresarial y social2025-08-29T16:20:16Z2018https://repositorio.cecar.edu.co/handle/cecar/108232042-4868,The goal of this study was to determine the kinetics of the change of color in squash (Cucúrbita maxima) during frying by immersion under conditions of atmospheric pressure and vacuum. Methodologically, the color of the rind of the external surface of the product conditioning in geometry of cylinders circulars, was evaluated in terms of the parameters CIELAB concerning L*, a* and b* post-process of frying under conditions of temperature of 150, 170 and 190°C, pressure of 40 and 80 kPa and during the time of processing time of 30 to 270 sec in intervals of 60 sec. The darkening of the surface of the product by effect of the process of frying in both procedures was evident in the decrease of the parameter L* as well as the parameters a* and b*, being more severe effect of darkening of the frying atmospheric higher temperature and experiencing changes of zero order for L*, zero for a* and first order for b*. The unit of the temperature and the speed of the reaction is explained by the Arrhenius equation. The activation energy obtained for the parameters of L*, a* and b* were 58.050, 13.709 and 53.545 kJ/mol and 32.082, 13.336 and 63.768 kJ/mol for the process of frying to the vacuum and frying in atmospheric conditions respectively.Innovación en TICInnovación SocialInnovación tecnológica para el desarrollo de productos con insumos de la región6 páginasapplication/pdfengDerechos reservados. Corporación universitaria del caribe-cecarhttps://creativecommons.org/licenses/by-nc/4.0/Atribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2http://creativecommons.org/licenses/by/4.0/Kinetics of color change in squash (cucúrbita maxima) during frying by immersion at atmospheric pressure and vacuum pressureArtículo de revistahttp://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85Colombia196191Volumen 15Advance journal of food science and technologyArchir, N., C. Penicaud, S. Avallone and P. Bohoun, 2011. Insight into β-carotene thermal degradation in oils with multiresponse modeling. J. Am. Oil Chem. Soc., 88(12): 2035-2045Arreola, S.I. and M.E. Rosas, 2007. Aplicación de vacío en la deshidratación osmótica de higos (Ficus carica). Inform. Tecnol., 18(2): 43-48Bunger, A., P. Moyano and V. Rioseco, 2003. NaCl soaking treatment for improving the quality of French-fried potatoes. Food Res. Int., 36(2): 161- 166.Cabrera, F.A.V., G.D. Baena, S.O. Grajales, S.E.I. Estrada and T.D.E. Tobar, 2010. Unapal-Dorado, nuevo cultivar de zapallo con alto contenido de materia seca para consumo en fresco. Acta Agron., 59(2): 127-134Choe, E. and D.B. Min, 2007. Chemistry of deep-fat frying oils. J. Food Sci., 72(5): R77-R86.Coughlin, J., 2003. Acrylamide: What we have learned so far. Food Technol., 57(2):100-106.Da Silva, P.F. and R.G. Moreira, 2008. Vacuum frying of high-quality fruit and vegetable-based snacks. LWT-Food Sci. Technol., 41(10):1758-1767Dhaiban, A.A., M.E.S. Soliman and M.G. El-Sebaie, 2014. Finite element modeling and experimental results of brass elliptic cups using a new deep drawing process through conical dies. J. Mater. Process. Tech., 214(4): 828-838Du, C.J. and D.W. Sun, 2004. Recent developments in the applications of image processing techniques for food quality evaluation. Trends Food Sci. Tech., 15(5): 230-249.Estrada, E.I., 2003. Mejoramiento genético y producción de semillas de hortalizas para Colombia. Univ. Nacl. Colomb. Sede Palm. Valle Cauca, 277:1-108Fan, L.P., M. Zhang, G.N. Xiao, J.C. Sun and Q. Tao, 2005. The optimization of vacuum frying to dehydrate carrot chips. Int. J. Food Sci. Tech., 40(9): 911-919Gazmuri, A.M. and P. Bouchon, 2009. Analysis of wheat gluten and starch matrices during deep-fat frying. Food Chem., 115(3): 999-1005Goldman, A. and V. Schrager, 2004. The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squash, and Gourds. Artisan Books, New YorkGranda, C., R.G. Moreira and S.E. Tichy, 2004. Reduction of acrylamide formation in Potato chips by low-temperature vacuum frying. J. Food Sci., 69(8): E405-E411Jaramillo, J., 1980. El cultivo de ahuyama o zapallo. Hortalizas. Manual de asistencia técnica. Instituto Colombiano Agropecuario (ICA), 28: 15-19.Krokida, M.K., V. Oreopoulou, Z.B. Maroulis and D. Marinos-Kouris, 2001. Effect of osmotic dehydration pretreatment on quality of French fries. J. Food Eng., 49(4): 339-345Li, Y., M. Ngadi and S. Oluka, 2008. Quality changes in mixtures of hydrogenated and non-hydrogenated oils during frying. J. Sci. Food Agr., 88(9): 1518- 1523Meléndez-Martínez, A., I. Vicario Romero and H. Mira, 2004. Estabilidad de los pigmentos carotenoides en los alimentos. Arch. Latinoam. Nutr., 54(2): 209-215Mendoza-Corvis, F.A., E.J. Hernández and L.E. Ruiz, 2015. Efecto del Escaldado sobre el Color y Cinética de Degradación Térmica de la Vitamina C de la Pulpa de Mango de Hilacha (Mangífera indica var magdalena river). Inform. Tecnol., 26(3): 9-16Mir-Bel, J., R. Oria and M.L. Salvador, 2009. Influence of the vacuum break conditions on oil uptake during potato post-frying cooling. J. Food Eng., 95(3): 416-422Mottram, D.S., B.L. Wedzicha and A.T. Dodson, 2002. Acrylamide is formed in the Maillard reaction. Nature, 419(6906): 448-449Nayak, P.K., U. Dash, K. Rayaguru and K.R. Krishnan, 2016. Physio‐chemical changes during repeated frying of cooked oil: A review. J. Food Biochem., 40(3): 371-390Quan, X., M. Zhang, Z. Fang, H. Liu, Q. Shen and Z. Gao, 2016. Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method. Food Bioprod. Process., 99: 109-115Sebastian, A., S.M. Ghazani and A.G. Marangoni, 2014. Quality and safety of frying oils used in restaurants. Food Res. Int., 64: 420-423.Shyu, S.L. and L.S. Hwang, 2001. Effects of processing conditions on the quality of vacuum fried apple chips. Food Res. Int., 34(2-3): 133-142Shyu, S.L., L.B. Hau and L.S. Hwan, 2005. Effects of processing conditions on the quality of vacuumfried carrot chips. J. Sci. Food Agr., 85(11): 1903- 1908Singh, R.P., 1994. Scientific Principles of Shelf Life Evaluation. In: Man, C.M.D. and A.A. Jones (Eds.), Shelf Life Evaluation of Foods. Springer, Boston, MATroncoso, E., F. Pedreschi and R.N. Zúñiga, 2009. Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. Lebensm. Wiss. Technol., 42(1): 187-195Trussell, H.J., E. Saber and M. Vrhel, 2005. Color image processing: Basics and special issue overview. J. Food Eng., 76(4): 524-530.Vinasco, L.E., G.D. Baena and M.A. García, 1998. Análisis genético de caracteres que afectan el hábito de crecimiento de Zapallo Cucúrbita maxima (Duch. ex Lam.). Acta Agron., 48(3-4): 12-18.Wang, H., Y. Zhou, J. Ma, Y. Zhou and H. Jiang, 2013. The effects of phytic acid on the Maillard reaction and the formation of acrylamide. Food Chem., 141(1): 18-22.Wu, H., S.A. Tassou, T.G. Karayiannis and H. Jouhara, 2013. Analysis and simulation of continuous food frying processes. Appl. Therm. Eng., 53(2): 332- 339.Xu, S. and W.L. Kerr, 2012. Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying. LWT-Food Sci. Technol., 48(1): 96-101.Yagua, C.V. and R.G. Moreira, 2011. Physical and thermal properties of potato chips during vacuum frying. J. Food Eng., 104(2): 272-283.Yildiz, A., T.K. Palazoglu and F. Erdogdu, 2007. Determination of heat and mass transfer parameters during frying of potato slices. J. Food Eng., 79(1): 11-17.Color in fooddeep fat fryingosmotic dehydrationquashvacuum fryingvegetable oilsPublicationORIGINALKinetics of Color Change in Squash (Cucurbita maxima) During Frying by Immersion at Atmospheric Pres.pdfKinetics of Color Change in Squash (Cucurbita maxima) During Frying by Immersion at Atmospheric Pres.pdfapplication/pdf262063https://repositorio.cecar.edu.co/bitstreams/929bc29a-30bb-4f30-bb29-9bcc63d35a79/download379126e56310f38263950fe6a9c4fe4fMD51trueAnonymousREADLICENSElicense.txtlicense.txttext/plain; charset=utf-814837https://repositorio.cecar.edu.co/bitstreams/8d3f7b87-33b4-4f67-b386-8826ce760e34/downloadb76e7a76e24cf2f94b3ce0ae5ed275d0MD52falseAnonymousREADTEXTKinetics of Color Change in Squash (Cucurbita maxima) During Frying by Immersion at Atmospheric Pres.pdf.txtKinetics of Color Change in Squash (Cucurbita maxima) During Frying by Immersion at Atmospheric Pres.pdf.txtExtracted texttext/plain24691https://repositorio.cecar.edu.co/bitstreams/61671bfb-65b4-4f00-86b1-0102d4739ef0/download424df966d498918037b183fb3372cba8MD53falseAnonymousREADTHUMBNAILKinetics of Color Change in Squash (Cucurbita maxima) During Frying by Immersion at Atmospheric Pres.pdf.jpgKinetics of Color Change in Squash (Cucurbita maxima) During Frying by Immersion at Atmospheric Pres.pdf.jpgGenerated Thumbnailimage/jpeg16638https://repositorio.cecar.edu.co/bitstreams/420c4172-7516-45bf-b13e-8d6e052107cd/download70eee40ddfff33e03b7472f22d6c8fa9MD54falseAnonymousREADcecar/10823oai:repositorio.cecar.edu.co:cecar/108232025-08-30 03:00:29.528https://creativecommons.org/licenses/by-nc/4.0/Derechos reservados. Corporación universitaria del caribe-cecaropen.accesshttps://repositorio.cecar.edu.coRepositorio Digital de la Corporación Universitaria Del Caribe 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