Kinetic modeling of anaerobic thermal degradation of ascorbic acid in rose hip (Rosa canina L) pulp
JOURNAL OF FOOD QUALITY, cilt.27, sa.5, ss.311-319, 2004 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 27 Sayı: 5
- Basım Tarihi: 2004
- Doi Numarası: 10.1111/j.1745-4557.2004.00638.x
- Dergi Adı: JOURNAL OF FOOD QUALITY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.311-319
- Akdeniz Üniversitesi Adresli: Evet
Özet
Ascorbic acid loss in thermally treated rose hip pulp was modeled mathematically. Isothermal experiments in the temperature range of 70-95C were utilized to determine the kinetics of ascorbic acid loss in the pulp during heating under anaerobic circumstances. Changes in ascorbic acid decomposition followed a first-order reaction. Temperature dependence of the rate constant during thermal processing of rose hip pulp obeyed the Arrhenius relationship with an activation. energy of 47.5 kJ/mole.