Thermal degradation kinetics of anthocyanin and visual colour of plum puree

被引：103

作者：

Ahmed, J

Shivhare, US

Raghavan, GSV

机构：

[1] UAE Univ, Fac Food Syst, Dept Food Sci, Al Ain, U Arab Emirates

[2] Panjab Univ, Dept Chem Engn & Technol, Chandigarh, India

[3] McGill Univ, Dept Agr & Biosyst Engn, Ste Anne De Bellevue, PQ H9X 3V9, Canada

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2004年 / 218卷 / 06期

关键词：

plum puree; anthocyanin; colour; thermal degradation; activation energy;

D O I：

10.1007/s00217-004-0906-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thermal degradation kinetics of anthocyanin and visual colour (tristimulus L, a and b values) of plum puree were studied at selected temperatures (50-90degreesC) for a residence time of 20 min. Results indicated that the thermal degradation of anthocyanin, tristimulus colour a value (representing redness) and Lxaxb value (representing total colour) followed first-order reaction kinetics. The activation energy values for anthocyanin, red colour and total colour were 37.48, 25.86 and 30.68 kJ/mol respectively. Higher activation energy signified higher thermal sensitivity of anthocyanin during heat processing of plum puree. A linear relationship described well the variation of total visual colour (Lxaxb) with anthocyanin content of plum puree during thermal processing.

引用

页码：525 / 528

页数：4