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Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC
Author(s) -
STEET J.A.,
TONG C.H.
Publication year - 1996
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.1365-2621.1996.tb10903.x
Subject(s) - colorimeter , chemistry , colorimetry , degradation (telecommunications) , kinetics , chlorophyll , arrhenius equation , moisture , analytical chemistry (journal) , chromatography , activation energy , optics , organic chemistry , telecommunications , physics , quantum mechanics , computer science
The kinetics of chlorophyll degradation and visual green color loss in pureed green peas with 80% moisture (w/w) were determined at 70, 80 and 90 C. The –a value from a tristimulus colorimeter was chosen as the physical property and a technique based on fractional conversion was developed in the determination of kinetic parameters of visual green color loss. The degradation of chlorophyll a, chlorophyll b and greenness followed a first order reaction and the temperature dependence of these reactions indicated an Arrhenius relationship. The activation energies were 19.5, 17.1 and 18.2 kcal/mol, respectively.