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OXYGEN MASS TRANSFER EFFECTS ON THE DEGRADATION OF VITAMIN C IN FOODS
Author(s) -
MOHR DONALD H.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06573.x
Subject(s) - degradation (telecommunications) , chemistry , mass transfer , oxygen , vitamin , moisture , nutrient , vitamin c , food science , environmental chemistry , chromatography , biochemistry , organic chemistry , telecommunications , computer science
In the aerobic oxidation of nutrients such as vitamin C, the rate of oxygen mass transfer and the chemical reaction rate interact to determine the actual degradation rate. A mass transfer analysis has been employed to provide an explanation for a set of apparently anomalous experimental measurements of vitamin C degradation in an intermediate moisture food. This analysis also illustrates the importance of mass transfer effects in the measurement or prediction of aerobic degradation rates.