Premium
ASCORBIC ACID DEGRADATION KINETICS DURING CONVENTIONAL and OHMIC HIEATING 1
Author(s) -
LIMA MARYBETH,
HESKITT BRIAN F.,
BURIANEK LINDA L.,
NOKES SUE E.,
SASTRY SUDHIR K.
Publication year - 1999
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.1745-4549.1999.tb00395.x
Subject(s) - ascorbic acid , ohmic contact , chemistry , degradation (telecommunications) , kinetics , electrolysis , electric field , joule heating , dissolution , analytical chemistry (journal) , materials science , electrode , chromatography , food science , composite material , organic chemistry , electrical engineering , physics , quantum mechanics , engineering , electrolyte
Ascorbic acid (vitamin C) degradation during electrical and conventional heating was studied to determine if the presence of an electric field altered the rate of degradation. Experiments were peiformed using a static ohmic heating apparatus, and heating histories were matched using applied voltage in the electrical case and hot oil in the conventional case. A statistical analysis showed that electric field has no significant effect on ascorbic acid degradation. Pseudo first order degradation kinetics were observed for both conventional and ohmic cases. the activation energy and frequency factor for the conventional case was 12.6 kcal/mol and 19.95 × 10 5 min‐ 1 , respectively; for the ohmic case, values were 12.5 kcal/mol and 19.59 × 1O 5 min‐ 1 . the effect of electrolysis on ascorbic acid degradation was also examined. Gas production and dissolution appeared