KINETICS OF COLOR DEGRADATION DURING STORAGE OF HARD CANDIES OF DYE FROM THE GRIS FLOWER WITH ARTIFICIAL INTELLIGENCE

The kinetics of color degradation during storage of hard candies with the addition of dye from the orange cress flower (Tropaeolum majus L.) was evaluated. The flowers were collected, which were conditioned to obtain the anthocyanin extract, encapsulated with 10% maltodextrin and spray-dried at 160°C. Then candies were made with anthocyanin extract and powder, which were stored at 20, 25, 30 and 35°C for 28 days, evaluating the a*, b* and L* values to determine the kinetics. The rate of degradation (K) in the candies with extract coloring (CCE) varied from 0.00368 to 0.00737 days-1; decimal reduction times (D) were 625 to 313 days; the mean degradation time (t0.5) ranged from 188 to 94 days; the temperature coefficient (Q10) was 1.517; the heat resistance capacity (Z) was 55.249°C and the Activation Energy (Ea) 7.436 Kcal/mol. For candies with powdered coloring (CCP) the value of K was from 0.00322 to 0.00691 days^-1; the D value from 333 to 714 days; t0.5 from 100 to 215 days; Q10 turned out to be 1.622; the Z value was 47.619°C and finally an Ea of 8.700 Kcal/mol; The correlations of the luminance and time variables evidenced first-order kinetics for the two candy formulations. The development of AI has allowed robots to acquire the ability to learn from their mistakes, adapt to novel situations, and carry out other functions hitherto reserved for human beings. Particularly in deep learning and natural language processing, the use of AI in the real world is on the increase. Artificial intelligence encompasses more than just chessplaying computers and self-driving cars.