Determination of Kinetic Parameters for Texture Changes of Sweet Potatoes during Heating

摘要: Kinetic parameters for the texture degradation of three varieties sweet potato during heating were determined using two alternative methods, biphasic model and fractional conversion method. The potatoes could be expressed by simultaneous first order reactions method, whose activation energies ranged initial fast reaction slow at a prolonged period, respectively. However, whole phenomena also explained single , which comparable with those phase model. A kinetic compensation effect shown between both methods indicates that can conveniently used to determine heating.