Premium
SIMULATION OF ASCORBIC ACID STABILITY DURING HEAT PROCESSING AND CONCENTRATION OF GRAPEFRUIT JUICE
Author(s) -
SAGUY I.,
KOPELMAN I.J.,
MIZRAHI S.
Publication year - 1978
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1978.tb00208.x
Subject(s) - ascorbic acid , chemistry , grapefruit juice , arrhenius equation , activation energy , thermodynamics , degree (music) , kinetics , rate equation , food science , medicine , physics , quantum mechanics , pharmacokinetics , acoustics
The kinetics of ascorbic acid loss in grapefruit juice was determined for thermal and concentration processes. The results indicate an apparent first order anaerobic reaction which is dependent on temperature and degree of product concentration but not on initial ascorbic acid content. The effect of temperature on rate of reaction follows the Arrhenius equation with energy of activation ranging from 5 to 11.3 Kcal/mole for solids content of 11 to 62†Bx, respectively. Using a polynomial curve fitting technique, an empirical kinetic equation correlating rate of reaction with temperature and degree of concentration was established. Based on this empirical equation, a prediction mathematical model was formulated and proved useful in analyzing the extent of ascorbic acid retention in grapefruit juice during commercial thermal and concentration processes.