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CENTERPOINT NUTRIENT DEGRADATION IN HEAT PROCESSED CONDUCTION HEATING FOOD MODEL
Author(s) -
RAMASWAMY H. S.,
GHAZALA S.
Publication year - 1990
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.1745-4530.1990.tb00048.x
Subject(s) - ascorbic acid , nutrient , thermal conduction , degradation (telecommunications) , materials science , thermal , capsule , composite material , chemistry , food science , thermodynamics , botany , computer science , telecommunications , physics , organic chemistry , biology
A methodology was developed for the evaluation of centerpoint nutrient degradation in conduction heating canned food subjected to thermal processing. the methodology involved sealing of 75μL aliquote of test solution in a leakproof pressure‐stable stainless steel capsule, placing the capsule at the geometric center of a can filled with a conduction heating simulated food prior to the closure, and recovering the capsule and analyzing the contents following a given thermal treatment. Experiments carried out using aqueous solutions of ascorbic acid and thiamine indicated good reproducibility of the results. Employing kinetic data for thermal destruction of the nutrients and center temperature‐time history of the food simulant obtained from several simultaneously processed cans, the centerpoint nutrient retention predicted by several models agreed favorably with the experimental results.