Chlorophyll Stability During Continuous Aseptic Processing and Storage

摘要

ABSTRACTSpinach puree was aseptically processed and packaged at four time‐temperature treatments (19.2 and 5.3 sec @ 142°C; 19.2 and 12.2 sec @ 137°C). Samples processed at 142°C for 5.3 sec retained 68 of total chlorophyll compared to blanched samples while all chlorophylls were degraded in retorted product. The rate of chlorophyllbdegradation and pheophytinbformation during storage in flexible containers at 4, 25, and 40°C fit a first order kinetic model. Apparent activation energies during storage for each time‐temperature treatment ranged between 11.1 and 14.3 kcal/mol. Analyses of degradation products indicated oxidation during storage was not a dominant factor in chlorophyll conversion and col