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Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate
Author(s) -
CEMEROGLU B.,
VELIOGLU S.,
ISIK S.
Publication year - 1994
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.1365-2621.1994.tb14680.x
Subject(s) - chemistry , activation energy , arrhenius equation , anthocyanin , kinetics , degradation (telecommunications) , first order , brix , sour cherry , food science , botany , mathematics , telecommunications , physics , sugar , quantum mechanics , computer science , cultivar , biology
The effects of temperature and soluble solids on degradation of anthocyanins in sour cherry concentrate were determined over temperature ranges (‐18 to 37)°and 50 to 80°C. Anthocyanin degradation could be modeled as a first‐order rate reaction, with rates of 33.97 × 10 minus;3 . hr minus;1 (15°CBrix), 59.19 × 10 minus;3 . hr minus;1 (45°CBrix) and 97.14 × 10 minus;3 . hr minus;1 (71°CBrix) at 80°C. Temperature dependence of reaction was described by the Arrhenius relationship. Activation energy for a solids content of 15‐71°C Brix ranged from 16.37‐19.14 kcal.mole minus;1 with an average of 17.45 kcal.mole minus;1