Kinetics of Ascorbic Acid Degradation in Green Asparagus during Heat Processing
Source: Journal of Food Protection®, Number 11, November 1998, pp. 1425-1582 , pp. 1518-1521(4)
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: November 1998
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