Kinetics of ascorbic acid degradation in green asparagus during heat processing

被引：18

作者：

Esteve, MJ ^{[1
]}

Frigola, A ^{[1
]}

Martorell, L ^{[1
]}

Rodrigo, C ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD PROTECTION | 1998年 / 61卷 / 11期

关键词：

D O I：

10.4315/0362-028X-61.11.1518

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 125 degrees 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 degrees C, respectively.

引用

页码：1518 / 1521

页数：4

共 28 条

[1]

Arrhenius S, 1889, Zeitschrift f_ur physikalische Chemie, V4, P226, DOI [10.1515/zpch-1889-0416, DOI 10.1515/ZPCH-1889-0416]

[2] VITAMIN-C RETENTION OF POTATO FRIES BLANCHED IN WATER [J].