Title
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Thermal and pressure−temperature degradation of chlorophyll in broccoli (**Brassica oleracea** L. **italica**) juice : a kinetic study
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Author
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Abstract
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Heat and combined pressure−temperature degradation of chlorophyll in broccoli juice have been studied on a kinetic basis. A treatment at 100 °C and atmospheric pressure during 37 min resulted in a 90% decrease in total chlorophyll content of broccoli juice. An extreme pressure stability of both chlorophylls a and b at room temperature was observed. Significant reductions in chlorophyll content were noticed only when pressure was combined with temperatures exceeding 50 °C. Chlorophyll degradation reactions at atmospheric as well as at elevated pressures could be adequately described by assuming a first-order decay. Chlorophyll a degradation occurred more rapidly as compared to chlorophyll b degradation under all pressure−temperature combinations tested (1−800 MPa/50−120 °C). Degradation rates increased with temperature according to the Arrhenius law at all pressures tested. |
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Language
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English
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Source (journal)
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Journal of agricultural and food chemistry. - Washington, D.C.
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Publication
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Washington, D.C.
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1998
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ISSN
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0021-8561
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DOI
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10.1021/JF980505X
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Volume/pages
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46
:12
(1998)
, p. 5289-5294
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ISI
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000077697600082
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Full text (Publisher's DOI)
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