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Kinetics of Color Change of Grape Juice Generated using Linearly Increasing Temperature
Author(s) -
RHIM J. W.,
NUNES R. V.,
JONES V. A.,
SWARTZEL K. R.
Publication year - 1989
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.1365-2621.1989.tb04710.x
Subject(s) - kinetics , chemistry , activation energy , analytical chemistry (journal) , kinetic energy , order of reaction , first order , food science , nuclear chemistry , reaction rate constant , chromatography , mathematics , physics , quantum mechanics
Kinetics of the color change of grape juice was studied using linearly increasing temperature for heating Noble grape juice in a stainless steel reactor. The juice was heated from 60 o to 95 o C in 9 hr. Kinetic parameters for the color change were determined using Hunter L, a, b‐values, chroma values, and Total Color Difference (TCD) values. The reaction of the color change of grape juice measured by L‐ and a‐values, and Chroma value followed first order kinetics with activation energies of 114.75, 131.80, and 121.21 kJ/mol and frequency factors of 1.30 × 10 12 , 8.95 × 10 14 and 1.93 × 10 13 sec −1 , respectively. However, the reaction measured by TCD followed zero order kinetics with the activation energy and the frequency factor of 92.81 kJ/mol and 4.80 × 10 10 mol/l/sec, respectively.