Issue |
BIO Web Conf.
Volume 122, 2024
2024 9th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE 2024)
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Article Number | 01001 | |
Number of page(s) | 7 | |
DOI | https://doi.org/10.1051/bioconf/202412201001 | |
Published online | 17 July 2024 |
Black chokeberry (Aronia melanocarpa) copigmentation reaction: Thermodynamic and kinetic investigations
1 Analytical and Physical Chemistry Department, University of Food Technologies, Plovdiv, Bulgaria
2 Mathematics, Physics and Chemistry, Technical University Sofia, branch Plovdiv, Plovdiv, Bulgaria
* Corresponding author: gandova_71@abv.bg
Two type of parameters (thermodynamics and kinetics) were used to determine thermal stability of copigmentation process in black chokeberry: chlorogenic acid system. According to thermodynamic investigations copigmentation complex was destroyed at high temperature and restored again at low temperature. Different parameters kinetic rate constant, energy of activation and z-factor were presented and the reaction Based on them the order of the reaction was determined as first order.
© The Authors, published by EDP Sciences, 2024
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