Kinetics of Thermal-Degradation of Betanins: A Teaching Mini-Project for Undergraduates Employing the Red Beet

Q2 Social Sciences

Journal of Food Science Education Pub Date : 2018-09-06 DOI:10.1111/1541-4329.12147

Clarissa H. Rosa, Francine Antelo, Gilber R. Rosa

引用次数: 2

Abstract

A 4-week mini-project is proposed for an experimental Physical Chemistry course applied in Food Science training. Activities include preparation of beet extract for the extraction of betanins and analysis of the kinetics of betanins in thermal degradation at three temperatures (60, 70, and 80 ºC). In addition to developing common laboratory routines (for example, dilution and use of the UV-Vis spectrophotometer), students will have contact with the usual procedure for evaluating use of natural dyes in the food industry.

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甜菜碱热降解动力学研究——应用红甜菜的本科生教学小项目

提出了一个为期四周的小项目，用于实验物理化学课程在食品科学培训中的应用。活性包括制备甜菜提取物用于提取甜菜素，并分析甜菜素在三种温度(60、70和80℃)下热降解的动力学。除了开发常见的实验室程序(例如，稀释和使用紫外可见分光光度计)，学生将接触到评估天然染料在食品工业中的使用的通常程序。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science Education EDUCATION, SCIENTIFIC DISCIPLINES-

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期刊介绍： The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for "teachers" (individuals who facilitate, mentor, or instruct) and "students" (individuals who are the focus of learning efforts).