Thesis
Thermal degradation kinetics of anthocyanins in red raspberry (Rubus idaeus L.)
Washington State University
Master of Science (MS), Washington State University
2012
Handle:
https://hdl.handle.net/2376/102329
Abstract
This study analyzed the thermal degradation kinetics of red raspberry (Rubus idaeus) anthocyanins in order to determine the combined effect of temperature and pH on the stability of anthocyanins along with/without crushed seeds and pulp. The thermal degradation kinetics of red raspberry anthocyanins with crushed seeds was studied at 80, 100 and 120°C at pH 3, 5 and 7 and was found to follow first-order reaction kinetics. The Arrhenius equation was used to evaluate the temperature dependence of the reaction rate constant. The study found that the rate of anthocyanin degradation in red raspberry puree with crushed seeds increased with temperature for all the pH values. The activation energies for 3, 5 and 7 pH values were 85.2 kJ/mol, 79.4 kJ/mol and 85.7 kJ/mol, respectively. To determine the effect of crushed seeds on anthocyanin degradation during thermal processing, concentrations of anthocyanins were determined in raspberry puree with and without seeds over the selected pH range (3–7) at 120°C. No significant (P≥0.05) effect of crushed seeds was observed on the degradation of raspberry anthocyanins. The kinetic study provides useful information needed for the optimization of anthocyanin retention in red raspberries under going thermal treatments.
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Details
- Title
- Thermal degradation kinetics of anthocyanins in red raspberry (Rubus idaeus L.)
- Creators
- Sunil. Kumar
- Contributors
- Shyam S. Sablani (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Biological Systems Engineering, Department of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; Pullman, Wash. :
- Identifiers
- 99900524803201842
- Language
- English
- Resource Type
- Thesis