Kinetic of Anthocyanin Degradation of Butterfly Pea Petal in Drying Process and Storage

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Kinetic of Anthocyanin Degradation of Butterfly Pea Petal in Drying Process and Storage

Rizkiana, Erika Safitri - Personal Name; Marpaung, Abdullah Muzi - Personal Name; Kartawiria, Irvan S. - Personal Name;

The aim of this research was to determine the kinetics of anthocyanin degradation of butterfly pea petal during drying process and storage stages. Four level of temperatures were used in the drying process. the four temperatures were 40, 50, 60, and 70ΓÇÜ├ä├╢?├ûΓÇÜ├á├╗C. Along with the determination of the kinetics of anthocyanin degradation, the kinetics of moisture content in drying process was also studied. For the storage stage, 25, 37, and 47ΓÇÜ├ä├╢?├ûΓÇÜ├á├╗C were used as the storage temperature. the method that was used for the anthocyanin content analysis was the pH differential method. Results showed that the kinetics of moisture content during the constant drying rate followed the zero-order kinetics reaction, while the falling drying rate followed the first-order. the changes in monomeric and polymeric anthocyanin contents did not affected by the drying temperature and time. in the storage stage, the kinetics of monomeric anthocyanin content degradation followed the first-order kinetics reaction. Storage in lower temperature showed higher anthocyanin stability.

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B01755 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 1755
Publisher: : Swiss German University., 2014
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): FT
Drying
Storage
Kinetics
Butterfly pea petal
Anthocyanin content
Specific Detail Info: -
Statement of Responsibility: -

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