TY  - JOUR
T1  - Bezelyelerde Klorofil Degradasyonu ve Renk Kaybı Üzerine Isıl İşlemin Etkisi (İngilizce)
TT  - Effect of Heat Treatment on Chlorophyll Degradation and Color Loss in Green Peas (in English)
AU  - Erge, Hande Selen 
AU  - Karadeniz, Feryal 
AU  - Koca, Nuray 
AU  - Soyer, Yeşim 
PY  - 2008
DA  - October
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 225
EP  - 233
VL  - 33
IS  - 5
LA  - tr
AB  - Bezelyelerde klorofilin termal degradasyon kinetiği ve görünür yeşil renkteki kayıp 70°, 80°, 90° ve 100 °C’de araştırılmıştır. Klorofil a ve klorofil b’nin parçalanması birinci dereceden bir kinetik model izlemektedir. Tristimulus kolorimetresi ile ölçülen -a, -a/b ve h (hue) değerlerindeki değişim ile ortaya konulan görünür yeşil renkteki kayıp da birinci dereceden reaksiyona uymaktadır. Klorofil a ve b için aktivasyon enerjileri sırasıyla 47.78 and 26.77 kJ mol-1olarak belirlenirken; -a, -a/b ve h değerleri için aktivasyon enerjileri 49.75, 56.04 and 55.06 kJ mol-1 olarak saptanmıştır.
KW  - Klorofil
KW  - kinetik
KW  - bezelye
KW  - renk
N2  - Thermal degradation kinetics of chlorophyll and visual green color loss in green peas were investigated at 70°, 80°, 90° and 100 °C. The degradation of chlorophyll a and chlorophyll b followed a first-order kinetic model. The loss of visual green color, as represented by the change of the -a, the ratio -a/b and h (hue) values measured by tristimulus colorimeter, also followed a first-order reaction. The activation energies for chlorophylls a and b were determined as 47.78 and 26.77 kJ mol-1, while those for -a, -a/b and h values were found as 49.75, 56.04 and 55.06 kJ mol-1, respectively.
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L1  - https://dergipark.org.tr/en/download/article-file/77988
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