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Degradation kinetics of anthocyanins in sour cherry juice and concentrate
- Cemeroglu, B., Velioglu, S., Isik, S.
- Journal of food science 1994 v.59 no.6 pp. 1216-1218
- cherries, fruit juices, degradation, kinetics, anthocyanins
- The effects of temperature and soluble solids on degradation of anthocyanins in sour cherry concentrate were determined over temperature ranges (-18 to 37) degrees C and 50 to 80 degrees C. Anthocyanin degradation could be modeled as a first-order rate reaction, with rates of 33.97 X 10(-3).hr-1 (15 degrees Brix), 59.19 X 10(-3).hr-1 (45 degrees Brix) and 97.14 X 10(-3).hr-1 (71 degrees Brix) at 80 degrees C. Temperature dependence of reaction was described by the Arrhenius relationship. Activation energy for a solids content of 15-71 degrees Brix ranged from 16.37-19.14 kcal.mole-1 with an average of 17.45 kcal.mole-1.