关键词: 热烫, 颜色, 动力学模型, 竹笋

Abstract:

This study was carried out with the aim to investigate the thermal kinetics of color degradation of bamboo shoot
during blanching. The effect of blanching temperature (80, 85, 90, 95 and 100 ℃) and blanching time (3, 6, 9, 12, 15, 18
and 21 min) on color change kinetics of bamboo shoot was investigated. The color change was quantified by Hunter Lab
values (whiteness/darkness, L*; redness/greenness, a*; and yellowness/blueness, b*). These values were also used for the
calculation of total color change (ΔE), chroma and browning index (BI). As the blanching temperature increase, the rate
constants (k) of L* and a* values tended to be higher, while the rate constants (k) of yellow color, ΔE, chroma and BI
values decreased. These values were significantly changed at higher blanching temperature. The change of color values
could be fitted well with a zero-order model. Based on the R2 value of the model, the zero-order model could provide a better
explanation of the color change kinetics of bamboo shoot during blanching.

Key words: blanching, color, kinetic model, bamboo shoot