Open AccessINVESTIGATIONS INTO THE INFLUENCE OF WATER ACTIVITY, pH AND HEAT TREATMENT ON THE BREAKDOWN OF THIAMINE IN FOODS
Author(s) -
FOX MORTON,
LONCIN MARCEL,
WEISS MARTIN
Publication year - 1982
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1982.tb00742.x
Subject(s) - thiamine , chemistry , arrhenius equation , reaction rate constant , thermodynamics , water activity , activation energy , kinetics , chromatography , biochemistry , water content , physics , geotechnical engineering , quantum mechanics , engineering
Based on recent research (Fox 1980) the potential for producing shelf‐stable products, using a combination of mild processing methods, has been established. The purpose of this research was to determine the optimum combination of process parameters, which have been proven to provide microbiological stability, with respect to Thiamine retention in the product. The reaction rate constants (k) were determined for the Thiamine breakdown at two temperatures (95°C, 85° C) for three different pH‐values (3,5,7) and four different a w ‐values (0.90, 0.93, 0.96, 1.0) by plotting the ln of the concentration of the Thiamine against the time of the heat process. The Arrhenius activation energy was then calculated by plotting the ln of the reaction rate constant against the reciprocal of the temperature at which the k was measured. From the data produced, one can see readily the strong influence that the heat treatment and pH have on Thiamine retention and the insignificant influence of water activity within the investigated area.