MODELLING KINETICS OF THERMAL COLOUR DEGRADATION IN PRODUCTION OF BEETROOT JUICE CONCENTRATE BY VARIOUS HEATING METHODS

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GHORBANI HASAN SARAEI A.; SHAHIDI S.A.; MOHEBBI M.; MAAZIAN R.

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Journal: Journal of Food Technology and Nutrition Year:2016 | Volume:13 | Issue:2 (50) Page(s): 87-98

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Title

MODELLING KINETICS OF THERMAL COLOUR DEGRADATION IN PRODUCTION OF BEETROOT JUICE CONCENTRATE BY VARIOUS HEATING METHODS

Author(s)

GHORBANI HASAN SARAEI A. | SHAHIDI S.A. | MOHEBBI M. | MAAZIAN R. | Issue Writer Certificate

Keywords

BEETROOT JUICEQ2

CONCENTRATIONQ2

COLOURQ2

KINETICSQ2

Abstract

Introduction: Preservation of natural COLOUR, as a quality attribute and characteristic of beetroot concentrate might be considered as a possibility if the knowledge of kinetic of color change is studied thoroughly.Materials and Methods: Three different heating/evaporation processes were employed for the production of BEETROOT JUICE concentrate. The juice was concentrated to a final 40o Brix from an initial °Brix of 10 by microwave heating, rotary vacuum evaporator and evaporating at atmospheric pressure.Results: The CONCENTRATION of the final juice at 40o Brix was achieved in 40, 43 and 70 minutes by using microwave, rotary vacuum and atmospheric heating processes, respectively.The changes in COLOUR during the CONCENTRATION processes were investigated. Total COLOUR differences (DE) and L, a and b parameters were used to estimate the extent of COLOUR changes by using Hunter Lab equipment. All COLOUR parameters were decreased with time. The zeroorder, first-order and a combined KINETICS model were applied to the changes in COLOUR parameters.Conclusion: The results indicated that the variation in TCD followed both first-order and combined KINETICS models, and parameters L, a and b followed only the combined model.This model implied that the COLOUR formation and pigment destruction occurred during CONCENTRATION processes of BEETROOT JUICE.

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APA: Copy

GHORBANI HASAN SARAEI, A., SHAHIDI, S.A., MOHEBBI, M., & MAAZIAN, R.. (2016). MODELLING KINETICS OF THERMAL COLOUR DEGRADATION IN PRODUCTION OF BEETROOT JUICE CONCENTRATE BY VARIOUS HEATING METHODS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 13(2 (50)), 87-98. SID. https://sid.ir/paper/143148/en

Vancouver: Copy

GHORBANI HASAN SARAEI A., SHAHIDI S.A., MOHEBBI M., MAAZIAN R.. MODELLING KINETICS OF THERMAL COLOUR DEGRADATION IN PRODUCTION OF BEETROOT JUICE CONCENTRATE BY VARIOUS HEATING METHODS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2016;13(2 (50)):87-98. Available from: https://sid.ir/paper/143148/en

IEEE: Copy

A. GHORBANI HASAN SARAEI, S.A. SHAHIDI, M. MOHEBBI, and R. MAAZIAN, “MODELLING KINETICS OF THERMAL COLOUR DEGRADATION IN PRODUCTION OF BEETROOT JUICE CONCENTRATE BY VARIOUS HEATING METHODS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 13, no. 2 (50), pp. 87–98, 2016, [Online]. Available: https://sid.ir/paper/143148/en

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