Color Change Kinetics during Isothermal Heating
Calculates the degradation of color index in food products using first-order kinetics and the Arrhenius equation to account for temperature-dependent reaction rates.
📖 Need the theory? Read the methodology, assumptions, and equations in the full reference guide.
1. Define Input Parameters
2. Engineering Output
Process Temperature Kelvin (TK)
- K
- K
Reference Temperature Kelvin (TrefK)
- K
- K
Process Rate Constant (kproc)
- min^-1
- min^-1
Final Color Index (Ct)
- absorbance units
- absorbance units
Half Life (t12)
- min
- min
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Download Offline Excel CalculationContext & Assumptions
This model is utilized in food process engineering to predict non-enzymatic browning during thermal treatment. By applying the Arrhenius equation, engineers can balance the requirements for microbial safety with the preservation of sensory quality attributes.
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