6533b7d2fe1ef96bd125e2c4

RESEARCH PRODUCT

Kinetics of Ascorbic Acid Degradation in Green Asparagus during Heat Processing

A. FrígolaMaría J. EsteveL. MartorellCarmen Rodrigo

subject

Hot TemperaturebiologyFood HandlingKineticsAlcoholAscorbic AcidActivation energyAscorbic acidbiology.organism_classificationMicrobiologyKineticschemistry.chemical_compoundchemistryBiochemistryLiliaceaeDegradation (geology)Z-valueAsparagusLegumeFood ScienceNuclear chemistry

description

The effect of heating on ascorbic acid in green asparagus during a simulated retort operation was investigated. The asparagus was heated in trays of ethylene-vinyl alcohol copolymer for selected time intervals at four temperatures ranging from 110 to 125 degrees C. It was found that the rate of degradation followed first-order kinetics. Kinetic parameters were obtained by using two least squares methods. The activation energy and z value were 35 kcal/mol and 20 degrees C, respectively.

https://doi.org/10.4315/0362-028x-61.11.1518