Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating

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• 作者：Ibrahim Greiby^a ; ¹ ; Dharmendra K. Mishra^a ; ² ; Kirk D. Dolan^a ; ^b ; ^{dolank@msu.edu} ; Muhammad Siddiq^b
• 关键词：Anthocyanins ; Kinetic parameters ; Cherry pomace ; Moisture content
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：198
• 期：Complete
• 页码：54-62
• 全文大小：1542 K
• 卷排序：198

文摘

Cherry pomace anthocyanin degradation parameters were estimated during dynamic heating. Scaled sensitivity coefficients were used to design experiments. Two different retort temperatures were necessary for estimation of activation energy. ACY retention of 25% or lower was necessary for accurate estimation.