Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process

Abstract

Aims: The kinetics of Kelulut honey quality parameters of hydroxymethylfurfural (HMF), color intensity and total phenolic content (TPC) at dehydration temperatures of 40, 55, and 70 C up to 84 h were studied.Methods: Data were fitted to zero-, first-, and second-order kinetic models and regression analysis were performed to calculate rate constant and activation energy.Result: HMF increased following zero-and first-order kinetics for 40 and 55 C, respectively. However, at 70 C, HMF first increased following zero-order kinetics, peaked at 60 h and then decreased following first-order kinetics. The color intensity of honey increased with dehydration time and was adequately described by zeroorder kinetics. The increase of TPC at lower dehydration temperature of 40 and 55 C followed zero-order kinetics but at higher temperature of 70 C, was better fitted with first-order model. Conclusions:The rate constants for all quality parameters increased with dehydration temperature, indicating that changes were more evident at higher temperature. The increase of TPC was found to be more evident due to its lower activation energy of 54.79 kJ/mol as compared to 104.1 and 63.16 kJ/mol for the increase of HMF and color intensity, respectively.

Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation

“…The reaction rate constant depends on the reaction temperature, so k can be used to determine the effect of temperature processing factor on chemical reactions (Yap & Chin, 2020). Arrhenius law (Equation 10), which establishes a relationship between the rate constant k of a reaction and the absolute temperature, describes the temperature dependence of chemical reactions (Van Boekel, 2008).…”

“…Effect of activated carbon treatment on metal ions and total phenolic content should also be well considered. In order to understand, predict, and control the changes in constituents, kinetic modeling is efficiently be used to describe the rate of changes and thus obtaining kinetic information of an individual process (Van Boekel, 2008; Yap & Chin, 2020). Some studies related to kinetics of HMF formation (Aslanova et al., 2010; Lyu et al., 2018), color (Aslanova et al., 2010; Maskan, 2006) and total phenolic content (Lago & Noreña, 2017; Molaveisi et al., 2019) of foodstuffs can be found in the literature.…”