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Optimisation of process parameters for the degradation of caffeic acid in sugar solutions
Author(s) -
Nguyen Danny M. T.,
Doherty William O. S.
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03125.x
Subject(s) - sucrose , response surface methodology , degradation (telecommunications) , chemistry , sugar , central composite design , reagent , caffeic acid , cane , chromatography , nuclear chemistry , food science , biochemistry , organic chemistry , antioxidant , telecommunications , computer science
Summary Fenton oxidation has been used to study the degradation of caffeic acid ( CA ), a colour precursor in sugar cane juice, in water and sucrose solutions. Central composite design and response surface methodology were used to evaluate the relationships between % CA degradation and the process parameters (i.e. CA and sucrose concentrations, p H , reagent dosages, reaction temperature and time). A quadratic polynomial model was developed for CA degradation and indicated that the initial sucrose and CA concentrations significantly affected the amount of CA degraded. Numerical optimisation was used to determine the optimum process parameters. It showed that in water at 35 °C, 80% CA was degraded at p H 5.49, 0.72 m m F e 2+ and 9.44 m m H 2 O 2 . However, in a synthetic sugar solution under similar conditions to that of factory mixed cane juice containing 13 mass% sucrose, only 61% of CA was degraded.