Skip to main content

Kinetics of Ascorbic Acid Degradation in Green Asparagus during Heat Processing

The full text article is temporarily unavailable.

We apologise for the inconvenience. Please try again later.

Abstract:

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 l25°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°C, respectively.

Document Type: Research Article

Affiliations: 1: Departamento de Medicina Preventiva y Salud Pública, Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de València, C/Vicente Andrés Estellés s/n. 46100, Burjassot, Valencia, Spain 2: Departamento de Medicina Preventiva y Salud Pública, Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de València, C/Vicente Andrés Estellés s/n. 46100, Burjassot, Valencia, Spain

Publication date:

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more