摘要：Thermal degradation kinetics of chlorophyll and visual green color loss in green peas were investigated at 70°, 80°, 90° and 100 °C. The degradation of chlorophyll a and chlorophyll b followed a first-order kinetic model. The loss of visual green color, as represented by the change of the -a, the ratio -a/b and h (hue) values measured by tristimulus colorimeter, also followed a first-order reaction. The activation energies for chlorophylls a and b were determined as 47.78 and 26.77 kJ mol-1, while those for -a, -a/b and h values were found as 49.75, 56.04 and 55.06 kJ mol-1, respectively.
