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Impact of process parameters (temperature & pH) and salts on kinetics and rheological properties of Hibiscus sabdariffa L. leave puree
Journal of Scientific & Industrial Research ( IF 0.7 ) Pub Date : 2020-03-16
J Meher, B Mazumdar, A Keshav

Thermal kinetics of Hibiscus sabdariffa L. leaves puree (HSLP) were measured to determine the energy of kinetic degradation of chlorophyll a (Chl a) & chlorophyll b (Chl b) of puree at pH (1.4 to 5.8) and temperature (343 K to 363 K). Degradation curves were fitted using first-order reaction kinetic models & the activation energy (Ea) for Chl a & Chl b was found to be 44.623±0.18, 39.158±0.25 & 35.775±0.11 kJ mol-1 and 6.086±0.14, 5.174±0.24 & 4.328±0.20 kJ mol-1 at pH 1.43, 3.8 & 5.8, respectively. Every single rheological estimation was done at different shear rates, temperatures, pH, & in the presence of various salts for the product development, quality control, and engineering applications. Rheological data fitted with the Herschel-Buckley model revealed that puree exhibit non-Newtonian, shear-thinning behavior at all tested concentrations and temperatures. The viscosity reached a maximum value at pH 5.8 and it decreased at lower pH values. Salts caused a reduction in viscosity. Comparatively, NaCl had a more pronounced effect than CaCl2 at a similar concentration.

中文翻译:

工艺参数(温度和pH)和盐对芙蓉叶原泥动力学和流变性质的影响

测量了芙蓉叶原浆(HSLP)的热动力学,以确定在pH(1.4至5.8)和温度(343 K至343 K)下,原浆叶绿素a(Chl a)和叶绿素b(Chl b)的动力学降解能。 363 K)。使用一阶反应动力学模型拟合降解曲线,发现Chla和Chlb的活化能(Ea)为44.623±0.18、39.158±0.25和35.775±0.11 kJ mol -1和6.086±0.14、5.174± 0.24和4.328±0.20 kJ mol -1pH分别为1.43、3.8和5.8。在产品开发,质量控制和工程应用中,在不同的剪切速率,温度,pH值和各种盐的存在下,进行每个流变学估算。符合Herschel-Buckley模型的流变数据表明,在所有测试的浓度和温度下,果泥都表现出非牛顿的剪切稀化行为。在pH 5.8时粘度达到最大值,而在较低pH值时粘度降低。盐引起粘度降低。相比之下,在相似的浓度下,NaCl的效果比CaCl 2的效果更明显。
更新日期:2020-03-16
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