Colour degradation of acidified vegetable juice

Mixed vegetable juice was acidified to a pH below 4 and subjected to pasteurization regimes between 80 and 100 °C. Hunter colour scale values (L, a and b) of the pasteurized samples were analysed to determine the kinetics of green and total colour degradation. The ‘a’ value was chosen as the physical parameter for green colour while ‘Lab’ represented the total colour. A concept, based on fractional conversion, was used for the determination of kinetic parameters. The results revealed that degradation of green and total colour of the acidified vegetable juice followed first‐order kinetics. Temperature dependency of the rate constants for both the green and the total colour could be described by the Arrhenius relationship. The activation energies of green and total colour degradation were 49.19 and 29.00 kJ mol^?1, respectively.