6533b7d2fe1ef96bd125e2c4
RESEARCH PRODUCT
Kinetics of Ascorbic Acid Degradation in Green Asparagus during Heat Processing
A. FrígolaMaría J. EsteveL. MartorellCarmen Rodrigosubject
Hot TemperaturebiologyFood HandlingKineticsAlcoholAscorbic AcidActivation energyAscorbic acidbiology.organism_classificationMicrobiologyKineticschemistry.chemical_compoundchemistryBiochemistryLiliaceaeDegradation (geology)Z-valueAsparagusLegumeFood ScienceNuclear chemistrydescription
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.
year | journal | country | edition | language |
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1998-11-26 | Journal of Food Protection |