Kinetic and thermodynamic investigation of mancozeb degradation in tomato homogenate during thermal processing
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.92, sa.3, ss.534-541, 2012 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 92 Sayı: 3
- Basım Tarihi: 2012
- Doi Numarası: 10.1002/jsfa.4603
- Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.534-541
- Anahtar Kelimeler: mancozeb, degradation, kinetic, thermodynamic, thermal processing, ETHYLENEBISDITHIOCARBAMATES MANEB, ETHYLENETHIOUREA, DECOMPOSITION, RESIDUES, BEHAVIOR, ZINEB, DITHIOCARBAMATE, ADSORPTION, DISULFIDE, FOOD
- Akdeniz Üniversitesi Adresli: Evet
Özet
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).