Zusammenfassung
Die Kriterien der Wärmedegradation von Thiamin und der Oberflächenfarbe (Messung der Helligkeit mit dem Hunter-Wert L) in Konserven mit weißem Thunfisch werden mittels eines experimentellen Vorgehens von nicht-stationärem Typ bestimmt. Die kinetischen Parameter werden mit nicht-linearer, beschwerter Regression kalkuliert, wobei man einen kinetischen Koeffizienten D mit der Temperatur des Typs TDT bedenken muß. Für die Berechnung der durchschnittlichen Massenerhaltung von Thiamin benutzt man ein mathematisches Modell, das die nicht-uniforme und nichtbeständige Verteilung der Temperatur im Behälter während des Prozesses berücksichtigt. Die erhaltene starke Wechselbeziehung zwischen den vorhergesagten und den beobachteten Werten und zwischen den geringen Konfidenz-Intervallen, die für die kinetischen Parameter gefunden wurden, belegt eine hohe statistische Zuverlässigkeit. Das so bestimmte kinetische Modell erlaubt es, den Prozeß zu simulieren und zu optimieren, mit dem Ziel, die endgültige Qualität des Produktes zu verbessern.
Summary
The kinetics of thermal degradation of thiamine and surface colour (lightness measured as Hunter L-value) in canned white tuna were determined using an unsteady-state experimental procedure. Kinetic parameters were calculated by weighted non-linear regression considering a first-order kinetic model with a dependence of the kinetic coefficient (D) with temperature of the Thermal Death Time (TDT) type. Mass-average retentions of thiamine were calculated using a mathematical model which takes into account the non-uniform and unsteady distribution of temperature inside the container during thermal processing. The high correlation obtained between the predicted and the observed retention values and the small confidence intervals found for the kinetic parameters indicate a high statistical reliability. The kinetic model thus determined permits the simulation and optimization of the process resulting in a better quality of the final product.
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Banga, J.R., Alonso, A.A., Gallardo, J.M. et al. Kinetics of thermal degradation of thiamine and surface colour in canned tuna. Z Lebensm Unters Forch 197, 127–131 (1993). https://doi.org/10.1007/BF01260307
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DOI: https://doi.org/10.1007/BF01260307