Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLC

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, Thr 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.