Jung, Hwabin Pan, Cheol-ho Yoon, Won Byong 2024-01-20T03:30:30Z 2024-01-20T03:30:30Z 2021-09-05 2016-10 1226-7708 https://pubs.kist.re.kr/handle/201004/123626 The effect of particle size on the extraction rate of anthocyanin from Solanum tuberosum L. (purple -fleshed potato) peels (PFPPs) using the stagnant single -stage batch extraction system was investigated. Core pretreatment processes such as drying and grinding were quantitatively evaluated using mathematical models. The drying behavior of PFPP was successfully described using thin layer models (Page model and Midilli-Kucuk model). The effective diffusion coefficient of drying temperature at 40 degrees C was determined to be 1.67x10(-12) m(2)/s. The grinding time to obtain particles of a specific size was accurately estimated using the grinding kinetic model (R-2=0.97). The extraction rate of anthocyanin increased as the particle size decreased; however, when the particle size was 0.15 mm, the anthocyanin content decreased. Our study demonstrated that the grinding kinetic model is useful to estimate the grinding time to produce an optimum particle size for anthocyanin extraction from PFPP. English KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST GRINDING CHARACTERISTICS DEGRADATION KINETICS DRYING KINETICS BY-PRODUCTS RICE ANTIOXIDANT MOISTURE COOKING QUALITY INDICA Mathematical models of pretreatment processes to utilize purple-fleshed potato (Solanum tuberosum L.) peels for anthocyanin extraction Article 10.1007/s10068-016-0213-5 1 FOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.5, pp.1361 - 1367 FOOD SCIENCE AND BIOTECHNOLOGY 25 5 1361 1367 scie scopus kci ART002158583 000387529400019 2-s2.0-85013634216 Food Science & Technology Food Science & Technology Article GRINDING CHARACTERISTICS DEGRADATION KINETICS DRYING KINETICS BY-PRODUCTS RICE ANTIOXIDANT MOISTURE COOKING QUALITY INDICA anthocyanin colored potatoes drying grinding peel