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 journalArticlepeer-review

    85 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

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