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Kinetics of Tannin Deactivation during Anaerobic Storage and Boiling Treatments of High Tannin Sorghums
Author(s) -
MITARU BARNABAS N.,
REICHERT ROBERT D.,
BLAIR ROBERT
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12845.x
Subject(s) - tannin , chemistry , boiling , distilled water , sorghum , food science , anaerobic exercise , moisture , water content , agronomy , chromatography , organic chemistry , biology , physiology , geotechnical engineering , engineering
Grain from three high tannin sorghums had their moisture contents raised by adding distilled water at 15, 20 and 25% W/W, respectively, and were stored under CO 2 atmosphere at 25, 35 and 45°C respectively, for 1–20 days. In another trial, grain from the same high tannin sorghum sources was boiled in water at a ratio of 1g to 3 mL for periods of 10–60 min. Both anaerobic storage and boiling treatments deactivated the tannins with time. Moisture content and temperature levels influenced the rate of tannin deactivation during anaerobic storage. The process of tannin deactivation for both anaerobic storage and boiling treatments followed first order kinetics.