Science and Technology of Food Industry

ISSN 1002-0306
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Kinetic modeling of chlorophyll degradation in cabbages during vacuum drying[J]. Science and Technology of Food Industry, 2012, (17): 110-113. DOI: 10.13386/j.issn1002-0306.2012.17.072
Citation: Kinetic modeling of chlorophyll degradation in cabbages during vacuum drying[J]. Science and Technology of Food Industry, 2012, (17): 110-113. DOI: 10.13386/j.issn1002-0306.2012.17.072
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Kinetic modeling of chlorophyll degradation in cabbages during vacuum drying

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  • The chlorophyll degradation of cabbage was evaluated during vacuum drying, and the kinetic model of chlorophyll degradation was established.After the vacuum drying at different temperature, the color and chlorophyll content changed.Its chlorophyll degradation followed the first-order reaction with the activation energy of 15.9kJ/mol, following the kinetics model of C=C 0 /exp5.1×t×exp (-1917/T) .The kinetic model of chlorophyll degradation was validated by the experiments with the relative deviation of 6.21%.Therefore, the kinetic model of the cabbage chlorophyll was reliability.
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