کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1188334 | 963486 | 2008 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods](/preview/png/1188334.png)
The effect of temperature on the degradation of blackcurrant anthocyanins in a model juice system was determined over a temperature range of 4–140 °C. The thermal degradation of anthocyanins followed pseudo first-order kinetics. From 4–100 °C an isothermal method was used to determine the kinetic parameters. In order to mimic the temperature profile in retort systems, a non-isothermal method was applied to determine the kinetic parameters in the model juice over the temperature range 110–140 °C. The results from both isothermal and non-isothermal methods fit well together, indicating that the non-isothermal procedure is a reliable mathematical method to determine the kinetics of anthocyanin degradation. The reaction rate constant (k) increased from 0.16 (±0.01) × 10−3 to 9.954 (±0.004) h−1 at 4 and 140 °C, respectively. The temperature dependence of the rate of anthocyanin degradation was modelled by an extension of the Arrhenius equation, which showed a linear increase in the activation energy with temperature.
Journal: Food Chemistry - Volume 111, Issue 1, 1 November 2008, Pages 204–208