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COMPUTER SIMULATION OF VITAMIN DEGRADATION IN A DRY MODEL FOOD SYSTEM DURING STORAGE 1
Author(s) -
PURWADARIA H. K.,
HELDMAN D. R.,
KIRK J. R.
Publication year - 1979
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.1745-4530.1979.tb00220.x
Subject(s) - ascorbic acid , degradation (telecommunications) , relative humidity , shelf life , moisture , chemistry , vitamin c , water content , water activity , food science , reaction rate constant , food storage , food preservation , product (mathematics) , process engineering , computer science , environmental science , kinetics , thermodynamics , mathematics , engineering , organic chemistry , physics , quantum mechanics , telecommunications , geotechnical engineering , geometry
During storage of dry foods, oxidative mechanisms can result in nutrient degradation. Accurate prediction of the vitamin content for dry foods during storage is essential to provide the processor with the assurance of meeting label claims. Since appropriate shelf‐life tests for measurement of vitamin degradation represents an alternative worth considering. A mathematical model of the relationship between the rate constant of ascorbic acid oxidation and water activity was established. Computer simulation to predict product moisture content and ascorbic acid degradation in a dry model food product was developed by considering the simultaneous influence of water activity and temperature on rate constants which change with storage time due to varying storage environments. The computer simulation predicts product moisture content and vitamin degradation in good agreement with the experimental data. The simulation will account for the influence of storage temperature and relative humidity as well as characteristics of the food product and package material.