Table 1.

First order kinetic parameters for estimating peroxidase denaturation (U/g), firmness property (N), and color change (chroma index) of fresh cowpeas submitted to blanching at different temperatures.

Variables and Blanching Temperature (°C)	C 0	k (min−1)	R 2	Ea (kJ/mol)
Peroxidase (U/g)
70	1.71 (0.18)	0.281 (0.084)	0.856	36.95
80	1.80 (0.15)	0.484 (0.082)	0.952
90	1.83 (0.08)	0.581 (0.057)	0.990
Firmness (N)
70	6.87 (0.13)	3.89 × 10−2 (0.70 × 10−2)	0.903
80	6.90 (0.11)	4.07 × 10−2 (0.42 × 10−2)	0.960	11.60
90	6.92 (0.03)	4.89 × 10−2 (0.058 × 10−2)	0.999
Color (chroma)
70	15.30 (0.22)	0.032 (0.005)	0.890
80	15.13 (0.15)	0.033 (0.003)	0.974	17.12
90	14.89 (0.47)	0.045 (0.011)	0.806

Mean of two samples. Each sample was analyzed in triplicate. The values expressed are means (standard error). C₀—initial value of the quality factor; k (min⁻¹)—reaction speed constant at the temperature used. R²—coefficient of determination. E_a (kJ/mol)—activation energy.