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Kinetics of the thermal degradation of anthocyanins of the raspberry

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Summary

Kinetics and thermal degradation of anthocyanin content has been investigated in three raspberry varieties in connection with the variety itself, the sucrose content and the temperature. The values of the rate constant for the first order reaction, and the activation parameters have been calculated. Experiment has been carried out 78, 88, 98, and 108°C.

Zusammenfassung

Bei 3 Himbeersorten wurde die Kinetik des thermischen Abbaues von Anthocyan untersucht in Abhängikeit von der Sorte, dem Zuckergehalt und der Temperatur. Die Versuche werden ausgeführt bei 78, 88, 98 und 108°C; die Ergebnisse für die Reaktionen 1. Ordnung sowie für die Aktivierungskonstanten sind angegeben.

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Authors and Affiliations

  1. Higher Institute of Food Industry, Plovdiv, Bulgaria

    S. S. Tanchev Ph. D. (Assistant Professor)

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  1. S. S. Tanchev Ph. D.
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Tanchev, S.S. Kinetics of the thermal degradation of anthocyanins of the raspberry. Z Lebensm Unters Forch 150, 28–30 (1972). https://doi.org/10.1007/BF01474354

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  • DOI: https://doi.org/10.1007/BF01474354

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