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Thiamin Stability in Simulated Intermediate Moisture Food
Author(s) -
ARABSHAHI A.,
LUND D.B.
Publication year - 1988
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.1365-2621.1988.tb10208.x
Subject(s) - moisture , arrhenius equation , chemistry , oxygen , riboflavin , water content , degradation (telecommunications) , composition (language) , kinetics , thermodynamics , food science , activation energy , organic chemistry , quantum mechanics , telecommunications , linguistics , philosophy , geotechnical engineering , physics , computer science , engineering
Four different intermediate moisture model systems (IMMS) were designed and prepared to simulate intermediate moisture foods. Stability of thiamin hydrochloride in IMMS as a function of temperature, oxygen, a w , moisture content and composition of the model systems was studied. Analysis of kinetic data indicated that the rates of degradation of thiamin (1) can be represented by a first order model, (2) were not affected by oxygen concentration and presence of riboflavin and niacin, (3) obeyed an Arrhenius relationship for temperature dependence in the range 25‐60°C, (4) increased as polarity of the reaction medium decreased, and (5) decreased as a w increased from 0.65 to 0.85.