Thermal kinetics of color degradation of mulberry fruit extract

Hyung Joo Suh, Dong Ouk Noh, Chang Soo Kang, Jin Man Kim, Seog Won Lee

Research output: Contribution to journalArticle

66 Citations (Scopus)

Abstract

The effects of temperature and pH on color degradation kinetics of the mulberry fruit extract were investigated. The absorbance at 510 nm was decreased with increase of heating time, but that at 420 nm was increased with the increase of heating time at 100°C. The change of the browning index (A510/A420) was increased with increase of pH and was lower at pH 2.0 than that at pH 5.0. The browning index variation was adequately described by both the first-order and the zero-order kinetic. However, the zero-order kinetic model was proposed because of the better fit. According to the Arrhenius model, the activation energies for the browning index in the range of 80-100°C for the four different pH values were 30.68 kJ/mol for pH 2.0, 35.87 kJ/mol for pH 3.0, 42.67 kJ/ mol for pH 4.0, and 43.49 kJ/mol for pH 5.0.

Original languageEnglish
Pages (from-to)132-135
Number of pages4
JournalNahrung - Food
Volume47
Issue number2
DOIs
Publication statusPublished - 2003 Apr

Keywords

  • Color degradation
  • Mulberry fruit extract
  • Thermal kinetics

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Thermal kinetics of color degradation of mulberry fruit extract'. Together they form a unique fingerprint.

  • Cite this