DEGRADATION KINETICS OF ANTHOCYANINS IN SOUR CHERRY JUICE AND CONCENTRATE

The effects of temperature and soluble solids on degradation of anthoc yanins in sour cherry concentrate were determined over temperature ran ges (-18 to 37)degrees C and 50 to 80 degrees C. Anthocyanin degradati on could be modeled as a first-order rate reaction, with rates of 33.9 7 X 10(-3).hr(-1) (15 degrees Brix), 59.19 X 10(-3).hr(-1) (45 degrees Brix) and 97.14 X 10(-3).hr(-1) (71 degrees Brix) at 80 degrees C. Te mperature dependence of reaction was described by the Arrhenius relati onship. Activation energy for a solids content of 15-71 degrees Brix r anged from 16.37-19.14 kcal.mole(-1) with an average of 17.45 kcal.mol e(-1).