Work

Kinetic of Anthocyanin Degradation in Roselle Extract Dried with Foaming Agent at Different Temperatures

Year: 2019

Type: article

Abstract: This research studied the effect of drying temperature on the kinetic of degradation anthocyanin in roselle extract drying with foam under dehumidified air at temperatures ranging 40-60 oC. During the drying process, the anthocyanin content in the roselle extract was observed every 20 minutes for 120 minutes. The data was used for estimating the kinetic parameters of anthocyanin degradation namely constant of anthocyanins degradation rate and reaction order. The kinetic parameters were estimated and fitted with experimental data at various drying condition. Result showed that the anthocyanins degradation closed to the second order reaction. Meanwhile, the constant of anthocyanins degradation rate at various drying temperatures followed Arhenius correlation. With the result, retention of anthocyanin during the drying can be well estimated for various drying time and temperature.

Source: BULLETIN OF CHEMICAL REACTION ENGINEERING AND CATALYSIS

DOI: 10.9767/bcrec.14.2.2875.320-325

Authors: Setia Budi Sasongko, Mohamad Djaeni, Febiani Dwi Utari

Institution: Diponegoro University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: gold

Estimated APC paid: $150