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Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration

  • Athanasia M. Goula EMAIL logo , A. Tzika and K.G. Adamopoulos
Published/Copyright: June 14, 2013

Abstract

Pomegranate juice was concentrated by conventional heating at different temperatures (45, 50, 55, 60, and 65°C), and the effect of temperature on evaporation rate and on thermal degradation of total phenolics was investigated. Concentration kinetics modeling was developed based on thin-layer drying models. The logarithmic model was found to give better predictions than the others. The temperature dependence of the model constants was expressed by polynomial relationships. In addition, a first-order decay model, with an Arrhenius and a polynomial dependency on temperature and water content, respectively, was used to describe the joint influence of temperature and moisture content on the thermal degradation of total phenolics in a concentration process of pomegranate juice.

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Published Online: 2013-6-14
Published in Print: 2014-9-1

©2014 by De Gruyter

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