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

The degradation of ascorbic acid was studied in mushrooms heated at temperatures between 110 and 140degreesC, 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. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.