Setembro 2018 vol. 1 num. 5 - XXII Congresso Brasileiro de Engenharia Química
Pôster - Open Access.
KINETICS OF ANTHOCYANIN THERMAL DEGRADATION IN BLACKBERRY JUICE
This work focuses on the kinetic modeling development and estimation of itsparameters of blackberry pulps anthocyanin degradation. Experimental data on theisothermal pulp processing are presented at four different temperatures. With this,temperature influence on the anthocyanin degradation was evaluated. A first-order kineticmodel was perfectly fitted to the experimental data. The reaction rate constant at eachtemperature was then determined and adjusted to the Arrhenius equation. The activationenergy value was 52.3 kJ mol-1, suggesting a strong temperature dependence on thereaction system.
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CRISPIM , J. M; SILVA, N. L; VIEIRA, R. P; "KINETICS OF ANTHOCYANIN THERMAL DEGRADATION IN BLACKBERRY JUICE", p. 737-740 . In: .
São Paulo: Blucher,
ISSN 2359-1757, DOI 10.5151/cobeq2018-PT.0202
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