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Effects of Food Composition, pH, and Copper on the Degradation of Vitamin A in Beef Liver Puree During Heat Processing
Author(s) -
WILKINSON S. A.,
EARLE M. D.,
CLELAND A. C.
Publication year - 1982
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.1365-2621.1982.tb12727.x
Subject(s) - chemistry , copper , arrhenius equation , activation energy , composition (language) , moisture , vitamin , kinetics , arrhenius plot , food science , reaction rate constant , biochemistry , organic chemistry , linguistics , philosophy , physics , quantum mechanics
Kinetics of the loss on heating of vitamin A (measured as transretinol) were determined in liver and fat mixtures. Five variables (fat, protein and moisture contents, copper concentration, and pH) were studied in a two‐stage experimental design. Steady‐state heating, in small tubes at three different temperatures (102°, 112°, 122°C) for times up to 400 min was used to determine order of reaction, rate constants, and temperature dependence of the rate of loss of vitamin A. The rate followed apparent first order kinetics and the Arrhenius relationship explained its temperature dependence. Significant factors affecting rate were moisture content and copper. Activation energy ranged from 36–122 kJ/mol with changes in composition.