DEGRADATION KINETICS OF GREEN COLOR AND CHLOROPHYLLS IN PEAS BY COLORIMETRY AND HPLC

The kinetics of chlorophyll degradation and visual green color loss in pureed green peas with 80% moisture (w/w) were determined at 70, 80 a nd 90 C. The -a value from a tristimulus colorimeter was chosen as the physical property and a technique based On fractional conversion was developed in the determination of kinetic parameters of visual green c olor loss, Thr degradation of chlorophyll a, chlorophyll b and greenne ss followed a first order reaction and the temperature dependence of t hese reactions indicated an Arrhenius relationship. The activation ene rgies were 19.5, 17.1 and 18.2 kcal/mol, respectively.