Temperature dependency of sweet cherry concentrate colour: a kinetic study

Abstract

The present study was undertaken to study degradation kinetics of visual colour of sweet cherry concentrate over temperature range of 60-80 °C during 480 minutes heat treatment. The visual colour was evaluated using a HunterLab Colourflex Colourimeter and change in visual color was expressed in terms of total colour difference (TCD* )which is a combination of   L* (lightness), a* (redness/greenness) and b* (yellowness/blueness). TCD* was fitted to zero-order, first-order and combined kinetics model by non-linear regression iterative procedure. Correlationcoefficients (R2) rangingbetween0.9040-0.9763 for zero order kinetics, 0.8232-0.9520 forfirstorderkineticsand 0.9765-0.9898 f or combined  kinetics, respectively. Itcould be concluded that change in sweet cherry color during heating at 60, 70, 80 °C for 480 minutes can be described by either first, zero and combined kinetics, but rather better to describe with combined kinetics. Furthermore, it might be inferred that as the temperature increased, change in TCD* could be predominantly caused by Maillard reaction rather than pigment destruction in sweet cherry concentrates.

Keywords

• Colour,Concentrate,Kinetics,Sweet cherry,Thermal Degradation

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