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RESEARCH PRODUCT

Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer

A. FrígolaR BlascoMaría J. EsteveM. Rodrigo

subject

Chemical kineticsMushroomDegradation kineticsBiochemistryChemistryScientific methodKineticsDegradation (geology)Ascorbic acidAnaerobic exerciseFood ScienceNuclear chemistry

description

Abstract The degradation of ascorbic acid was studied in mushrooms heated at temperatures between 110 and 140°C, high-temperature short-time conditions, in a five-channel computer-controlled thermoresistometer. The kinetics parameters were calculated on the assumption that there are 2 degradation mechanisms, one aerobic (during the first few seconds of the process) and the other anaerobic. The 2 stages followed first-order reaction kinetics, with E a =46.36 kJ/mol for aerobic degradation and E a =49.57 kJ/mol for anaerobic degradation.

yearjournalcountryeditionlanguage
2004-03-01LWT - Food Science and Technology
https://doi.org/10.1016/j.lwt.2003.08.003