Kinetics of green asparagus ascorbic acid heated in a high-temperature thermoresistometer

被引：16

作者：

Esteve, MJ ^{[1
]}

Frígola, A ^{[1
]}

Martorell, L ^{[1
]}

Rodrigo, C ^{[1
]}

机构：

[1] Univ Valencia, Fac Farm, Dept Med Prevent & Salud Publ Bromatol Toxicol &, E-46100 Valencia, Spain

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1999年 / 208卷 / 02期

关键词：

ascorbic acid; high-temperature short-time degradation; thermoresistometer; green asparagus; kinetics;

D O I：

10.1007/s002170050391

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thermal degradation of green asparagus ascorbic acid in high-temperature short-time conditions was studied by heating in a five-channel computer-controlled thermoresistometer. Ascorbic add was heated to between 110 degrees C and 140 degrees C and the degradation kinetics were analyzed assuming that two different inactivation mechanisms were occurring, one aerobic and the other anaerobic. The two reactions followed first-order kinetics, with E-a = 12.3(2.0) kcal/mol and k(125 degrees C) = 47.0(3.0)x 10(-3) s(-1) for the aerobic oxidation, and E-a = 6.1(1.4) kcal/mol and k(125 degrees C) = 4.1(0.2) x 10(-3) s(-1) for the anaerobic degradation.

引用

页码：144 / 147

页数：4

共 27 条

[1] Kinetics of heat/enzymic degradation of ascorbic acid in fluted pumpkin (Telfairia occidentalis) leaves [J].