Kinetic and thermodynamic investigation of mancozeb degradation in tomato homogenate during thermal processing


CERTEL M., CENGİZ M. F. , Akçay M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.92, no.3, pp.534-541, 2012 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 92 Issue: 3
  • Publication Date: 2012
  • Doi Number: 10.1002/jsfa.4603
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.534-541
  • Keywords: mancozeb, degradation, kinetic, thermodynamic, thermal processing, ETHYLENEBISDITHIOCARBAMATES MANEB, ETHYLENETHIOUREA, DECOMPOSITION, RESIDUES, BEHAVIOR, ZINEB, DITHIOCARBAMATE, ADSORPTION, DISULFIDE, FOOD
  • Akdeniz University Affiliated: Yes

Abstract

BACKGROUND: The kinetic and thermodynamic parameters of mancozeb degradation in tomato homogenates under the conditions prevailing in the manufacture of tomato products (at 60-100 degrees C for 0-60 min) were investigated. A gas chromatographymass spectrometry method was used to analyse residual mancozeb in tomato homogenate. Ethylenethiourea (ETU), the main toxic degradation product of mancozeb, was measured by high-performance liquid chromatography (HPLC)with photodiode array detector (PDA).