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Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-03-02 , DOI: 10.1111/jfpe.13392
Shu Khang Yap 1 , Nyuk Ling Chin 1
Affiliation  

AIMS: The kinetics of Kelulut honey quality parameters of hydroxymethylfurfural (HMF), color intensity and total phenolic content (TPC) at dehydration temperatures of 40, 55, and 70°C up to 84 h were studied. METHODS: Data were fitted to zero‐, first‐, and second‐order kinetic models and regression analysis were performed to calculate rate constant and activation energy. RESULT: HMF increased following zero‐ and first‐order kinetics for 40 and 55°C, respectively. However, at 70°C, HMF first increased following zero‐order kinetics, peaked at 60 h and then decreased following first‐order kinetics. The color intensity of honey increased with dehydration time and was adequately described by zero‐order kinetics. The increase of TPC at lower dehydration temperature of 40 and 55°C followed zero‐order kinetics but at higher temperature of 70°C, was better fitted with first‐order model. CONCLUSIONS: The rate constants for all quality parameters increased with dehydration temperature, indicating that changes were more evident at higher temperature. The increase of TPC was found to be more evident due to its lower activation energy of 54.79 kJ/mol as compared to 104.1 and 63.16 kJ/mol for the increase of HMF and color intensity, respectively.

中文翻译:

脱水过程中生Kelulut蜂蜜质量参数的动力学建模

目的:研究了在 40、55 和 70°C 脱水温度下长达 84 小时的 Keluut 蜂蜜质量参数的动力学、羟甲基糠醛 (HMF)、颜色强度和总酚含量 (TPC)。方法:将数据拟合到零级、一级和二级动力学模型,并进行回归分析以计算速率常数和活化能。结果:HMF 分别在 40 和 55°C 的零级和一级动力学后增加。然而,在 70°C 时,HMF 首先按照零级动力学增加,在 60 小时达到峰值,然后按照一级动力学减小。蜂蜜的颜色强度随着脱水时间而增加,并且可以通过零级动力学进行充分描述。在 40 和 55°C 的较低脱水温度下,TPC 的增加遵循零级动力学,但在 70°C 的较高温度下,更好地拟合一阶模型。结论:所有质量参数的速率常数随着脱水温度的增加而增加,表明温度越高变化越明显。与 HMF 和颜色强度的增加分别为 104.1 和 63.16 kJ/mol 相比,由于其较低的活化能 54.79 kJ/mol,TPC 的增加更为明显。
更新日期:2020-03-02
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