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A RESEARCH NOTE EFFECT OF MOISTURE CONTENT AND INITIAL THIAMIN CONCENTRATION ON THIAMIN DEGRADATION KINETICS
Author(s) -
RYANSTONEHAM T. A.,
TONG C. H.,
CLARK P. M.
Publication year - 1997
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1997.tb00780.x
Subject(s) - kinetics , arrhenius equation , activation energy , water content , degradation (telecommunications) , chemistry , moisture , kinetic energy , thiamine , food science , biochemistry , organic chemistry , physics , geology , telecommunications , geotechnical engineering , quantum mechanics , computer science
The degradation kinetic parameters of thiamin in a pea puree system containing 80% (w/w) and 85% (w/w) water were studied at 110, 120, and 130C for three thiamin concentrations of 50, 200 and 260 mg B 1 ‐HCl/100 g pea puree. Both moisture content and initial thiamin concentration had no significant effect on the degradation kinetics. The degradation followed a first order reaction with an average k 121C of 0.0114 min −1. The temperature dependence was adequately described by the Arrhenius equation. The average activation energy was 25.2 kcal/mol.