Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment

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Effects of ohmic and conventional heating on anthocyanin degradation during theprocessing of blueberry pulp

The present work evaluates the anthocyanin degradation in blueberry pulp after thermal treatment using ohmic and conventional heating. The ohmic heating technology was studied using a rotatable central composite design, and the variables studied were voltage and solids content. The anthocyanin content of the samples was determined using HPLC. The results show that degradation increased with bot...

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ژورنال

عنوان ژورنال: Food Chemistry

سال: 2013

ISSN: 0308-8146

DOI: 10.1016/j.foodchem.2012.08.024