Effect of thermal and microwave treatment on blueberry juice quality

The first order reaction kinetics and Arrhenius equation was employed to analyze the effects of thermal and microwave treatment on total anthocyanins content, color and antioxidant activity of blueberry juice, and establish relative kinetics models.The blueberry juice was treated with thermal treatment or microwave treatment.The results showed all the changes of total anthocyanins content, color and antioxidant activity of blueberry juice accorded with the first order reaction kinetics (R2>0.9) , and could be fitted by Arrhenius equation (R2>0.99) .With the increase of thermal temperature or microwave power, the degradation rates of anthocyanins and color went up but the degradation rates of antioxidant activity went down.All the relative errors of the model predicted value and actual value were less than 1%.That indicated all the models were credible.