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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Thermal degradation kinetics of anthocyanin and visual colour of plum puree
European Food Research and Technology, Volume 218, No. 6, Year 2004
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Description
Thermal degradation kinetics of anthocyanin and visual colour (tristimulus L, a and b values) of plum puree were studied at selected temperatures (50-90 °C) for a residence time of 20 min. Results indicated that the thermal degradation of anthocyanin, tristimulus colour a value (representing redness) and L×a×b 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 (L×a×b) with anthocyanin content of plum puree during thermal processing. © Springer-Verlag 2004.
Authors & Co-Authors
Ahmed, Jasim Shaheen
United Arab Emirates, Al Ain
United Arab Emirates University
Shivhare, Umashanker
India, Chandigarh
Panjab University
Raghavan, G. S. Vijaya
Canada, Sainte-anne-de-bellevue
Mcgill University, Macdonald Campus
Statistics
Citations: 120
Authors: 3
Affiliations: 3
Identifiers
Doi:
10.1007/s00217-004-0906-5
ISSN:
14382377