Abstract A 3D model of a reactor was developed, combining heat transfer and chemical reaction, to identify kinetic parameters under non-isothermal conditions for intermediate-moisture foodstuffs. In particular, the model was used to assess the impact of high-temperature heat treatments (100–140 °C) on anthocyanin degradation in blackberry juice. A quartz-sand system was used at 25 °C, with three different water activities (aw = 0.34, 0.76 and 0.95). Heat transfer resistance and kinetic parameters were identified, using a nonlinear regression method. Estimates of kinetic parameters showed that the constant for the anthocyanin-degradation reaction rate (k120 °C) increased from 0.9 to 4.1 × 10−3 s−1 with decreasing water activity, with a maximum rate at aw = 0.76. No significant difference (p

中文翻译：

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使用非稳态 3D 模型估算高温 (100–140 °C) 处理期间不同水分活度下花青素降解的动力学参数

摘要 开发了反应器的 3D 模型，结合传热和化学反应，以识别中等水分食品在非等温条件下的动力学参数。特别是，该模型用于评估高温热处理（100-140°C）对黑莓汁中花青素降解的影响。石英砂系统在 25 °C 下使用，具有三种不同的水活度（aw = 0.34、0.76 和 0.95）。使用非线性回归方法确定传热阻力和动力学参数。动力学参数的估计表明，随着水分活度的降低，花青素降解反应速率的常数 (k120 °C) 从 0.9 增加到 4.1 × 10-3 s-1，最大速率为 aw = 0.76。无显着差异（p