Kinetic Model of Chlorophyll Degradation in Cabbage during Drying Process

Abstract

Abstract: A kinetic model was proposed for evaluating the degradation of chlorophyll in cabbage during drying process. After blanching, cabbage was dried at 50, 60, 70, 80 ℃ and 90 ℃, respectively. The content of chlorophyll was the major factor affecting the color of cabbage during drying process. The chlorophyll degradation was fitted to a first-order reaction model with an activation energy of 15391.11 J/mol. The kinetic model of chlorophyll degradation in cabbage was validated with a relative error of 5.58% in comparison with the actual values, indicating high reliability and reasonability, which was reliability and reasonable.

Key words: dry, kinetics, chlorophyll, color change, dehydrated cabbage, activation energy

CLC Number:

TS201

References

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