Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model
| Autor: | Joseph Bassama, Philippe Bohuon, Nadiarid Jiménez |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Water activity
Chemistry Thermodynamics 3d model 04 agricultural and veterinary sciences Kinetic energy 040401 food science Chemical reaction Reaction rate 03 medical and health sciences 0404 agricultural biotechnology 0302 clinical medicine Heat transfer 030221 ophthalmology & optometry Degradation (geology) Nonlinear regression Food Science |
| Zdroj: | Journal of Food Engineering. 279:109951 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2020.109951 |
| Popis: | A 3D model of a reactor was developed, combining heat transfer and chemical reaction, to identify kinetic parameters under non-isothermal conditions for intermediate-moisture foodstuffs. In particular, the model was used to assess the impact of high-temperature heat treatments (100–140 °C) on anthocyanin degradation in blackberry juice. A quartz-sand system was used at 25 °C, with three different water activities (aw = 0.34, 0.76 and 0.95). Heat transfer resistance and kinetic parameters were identified, using a nonlinear regression method. Estimates of kinetic parameters showed that the constant for the anthocyanin-degradation reaction rate (k120 °C) increased from 0.9 to 4.1 × 10−3 s−1 with decreasing water activity, with a maximum rate at aw = 0.76. No significant difference (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect