Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate |
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| Authors: | B CEMEROGLU S VELIOGLU S ISIK |
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| Affiliation: | The authors are affiliated with the Dept. of Food Science &Technology, Faculty of Agriculture, Univ. of Ankara, 06110- Diskapi-Ankara Turkey. |
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| Abstract: | The effects of temperature and soluble solids on degradation of anthocyanins in sour cherry concentrate were determined over temperature ranges (-18 to 37)°and 50 to 80°C. Anthocyanin degradation could be modeled as a first-order rate reaction, with rates of 33.97 × 10minus;3. hrminus;1 (15°CBrix), 59.19 × 10minus;3. hrminus;1 (45°CBrix) and 97.14 × 10minus;3. hrminus;1 (71°CBrix) at 80°C. Temperature dependence of reaction was described by the Arrhenius relationship. Activation energy for a solids content of 15-71°C Brix ranged from 16.37-19.14 kcal.moleminus;1 with an average of 17.45 kcal.moleminus;1 |
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