Thermal degradation kinetics of total anthocyanins in açaí pulp and transient processing simulations
| Autor: | Carlos Alberto Rodrigues Anjos, Roniérik Pioli Vieira, Luís Marangoni Júnior, Gustavo De Bastiani |
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| Rok vydání: | 2020 |
| Předmět: |
Materials science
General Chemical Engineering Pulp (paper) General Engineering Analytical chemistry General Physics and Astronomy Activation energy engineering.material Volumetric flow rate chemistry.chemical_compound chemistry Anthocyanin Thermal Heat exchanger engineering General Earth and Planetary Sciences Degradation (geology) General Materials Science Thermal stability General Environmental Science |
| Zdroj: | SN Applied Sciences. 2 |
| ISSN: | 2523-3971 2523-3963 |
| DOI: | 10.1007/s42452-020-2340-0 |
| Popis: | The aim of this study was to investigate the thermal degradation of acai pulp anthocyanins in experimental level and to simulate its degradation in a tubular pasteurizer starting from the transient regime. Thermal degradation was experimentally performed at 60, 70, 80, and 90 °C, in which samples were collected throughout 90 min. Anthocyanin concentration was determined using the differential pH method. The first-order kinetic model with low activation energy (42.8 kJ mol−1) and the thermodynamic parameters obtained (∆H > 0, ∆G > 0, and ∆S |
| Databáze: | OpenAIRE |
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