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Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching

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Academic year: 2021

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Fig. 1. Pumpkin peroxidase inactivation during blanching process ( N experimental data at 80 °C; experimental data at 95 °C)
Fig. 2. Pumpkin colour degradation (L * a * b * and C * parameters) during blanching process ( N experimental data at 75 °C; experimental data at 95 °C).
Fig. 4. Pumpkin texture changes (firmness and energy) during blanching process ( d experimental data at 75 °C; experimental data at 95 °C)

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