ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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 × 10minus;3. hrminus;1 (15°CBrix), 59.19 × 10minus;3. hrminus;1 (45°CBrix) and 97.14 × 10minus;3. hrminus;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.moleminus;1 with an average of 17.45 kcal.moleminus;1
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb14680.x
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