DEGRADATION KINETICS OF ANTHOCYANINS IN SOUR CHERRY JUICE AND CONCENTRATE

被引：156

作者：

CEMEROGLU, B

VELIOGLU, S

ISIK, S

机构：

[1] Dept. of Food Science & Technology, Faculty of Agriculture, Univ. of Ankara, Ankara, 06110, Diskapi

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 06期

关键词：

DEGRADATION; KINETICS; ANTHOCYANIN; SOUR CHERRY;

D O I：

10.1111/j.1365-2621.1994.tb14680.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of temperature and soluble solids on degradation of anthocyanins in sour cherry concentrate were determined over temperature ranges (-18 to 37)degrees C and 50 to 80 degrees C. Anthocyanin degradation could be modeled as a first-order rate reaction, with rates of 33.97 X 10(-3).hr(-1) (15 degrees Brix), 59.19 X 10(-3).hr(-1) (45 degrees Brix) and 97.14 X 10(-3).hr(-1) (71 degrees Brix) at 80 degrees C. Temperature dependence of reaction was described by the Arrhenius relationship. Activation energy for a solids content of 15-71 degrees Brix ranged from 16.37-19.14 kcal.mole(-1) with an average of 17.45 kcal.mole(-1).

引用

页码：1216 / 1218

页数：3

共 27 条

[1] Brouillard R., 1982, ANTHOCYANINS FOOD CO, P1, DOI DOI 10.1016/B978-0-12-472550-8.50005-6
[2] DRAVINGAS G, 1968, J FOOD SCI, V33, P138
[3] Erbas S., 1992, Fluessiges Obst, V59, P170
[4] QUANTITATIVE METHODS FOR ANTHOCYANINS .2. DETERMINATION OF TOTAL ANTHOCYANIN AND DEGRADATION INDEX FOR CRANBERRY JUICE
FULEKI, T
FRANCIS, FJ
[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (01) : 78 - &
[5] Hrazdina G., 1982, FLAVONOIDS ADV RES, P135, DOI DOI 10.1007/978-1-4899-2915-0_3
[6] CHEMICAL NATURE AND PRECURSORS OF CLARIFIED APPLE JUICE SEDIMENT
JOHNSON, G
DONNELLY, BJ
JOHNSON, DK
[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (03) : 254 - &
[7] LABUZA TP, 1982, FOOD TECHNOL, V30, P66
[8] Lea A. G. H., 1984, Fluessiges Obst, V51, P356
[9] LUKTON A, 1956, FOOD TECHNOL-CHICAGO, V10, P427
[10] STABILIZATION OF ANTHOCYANINS OF BLOOD ORANGE FRUIT JUICE
MACCARONE, E
MACCARRONE, A
RAPISARDA, P
[J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (04) : 901 - 904

← 1 2 3 →