ICAR Research Data Repository for Knowledge Management
<p>Impact of process parameters (temperature & pH) and salts on kinetics and rheological properties of <em>Hibiscus sabdariffa</em> L. leave puree</p>
Online Publishing @ NISCAIR
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| Authentication Code |
dc |
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| Title Statement |
<p>Impact of process parameters (temperature & pH) and salts on kinetics and rheological properties of <em>Hibiscus sabdariffa</em> L. leave puree</p> |
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| Added Entry - Uncontrolled Name |
Meher, J ; Food Research and Intensification Lab,
Department of Chemical Engineering, National Institute of Technology, Raipur (C.G.) 492 010 Mazumdar, B ; Food Research and Intensification Lab, Department of Chemical Engineering, National Institute of Technology, Raipur (C.G.) 492 010 Keshav, A ; Food Research and Intensification Lab, Department of Chemical Engineering, National Institute of Technology, Raipur (C.G.) 492 010 |
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| Uncontrolled Index Term |
Color, HSLP, Kinetics, Salt, Viscosity |
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| Summary, etc. |
<p class="Abstract">Thermal kinetics of <em>Hibiscus sabdariffa</em> 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 (<em>Ea</em>) for Chl a & Chl b was found to be 44.623±0.18, 39.158±0.25 & 35.775±0.11 kJ mol<sup>-1</sup> and 6.086±0.14, 5.174±0.24 & 4.328±0.20 kJ mol<sup>-1</sup> 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 CaCl<sub>2</sub> at a similar concentration.</p> |
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| Publication, Distribution, Etc. |
Journal of Scientific & Industrial Research 2022-11-19 05:33:33 |
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| Electronic Location and Access |
application/pdf http://op.niscair.res.in/index.php/JSIR/article/view/68656 |
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| Data Source Entry |
Journal of Scientific & Industrial Research; ##issue.vol## 79, ##issue.no## 3 (2020): Journal of Scientific & Industrial Research |
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| Language Note |
en |
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