Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (<i>Opuntia dillenii</i> Haw.) Juice Using the Arrhenius, Eyring, and Ball Models

Betacyanin stability was assessed over temperatures ranging from 60 to 90 °C for cactus pear (<i>Opuntia dillenii</i> Haw.) juice. The juice showed a betacyanin content of 0.76 g/kg. The rate constants for the betacyanin degradation and isothermal kinetic parameters were calculated according to the...

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Главные авторы:	Joseph Bassama, Abdoulaye Tamba, Moussa Ndong, Khakhila Dieu Donnée Sarr, Mady Cissé
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2020-12-01
Серии:	Beverages
Предметы:	opuntia betacyanins degradation kinetic ball model pasteurization
Online-ссылка:	https://www.mdpi.com/2306-5710/7/1/2
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