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Concentration of juice to paste with a long shelf life is the process that is most widely used for pomegrante in Iran. In this process temperture and oxygen have determining effects on the destruction of antocyanins and
production of brown pigments. In this research the above mentioned factors were quantitatively investigated and it was demonstrated that:
1- Rate of antocyanin destruction is one of first order.
2- Rate of increase in concentration of soluble brown pigments follows an
order of zero.
3- The above mentioned rate constants have Ahrenious relation with
temperature.
4- Boiling point rise for pomegranate juice has a second order relation with
the brix.