|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5768411||1413222||2017||6 صفحه PDF||ندارد||دانلود کنید|
â¢The degradation of ascorbic acid follows kinetics of first-order in anaerobic conditions.â¢The degradation of ascorbic acid follows kinetics of 0.5-order in aerobic conditions.â¢The significance of oxygen is significantly higher than process temperature.â¢Ascorbic acid's half-life at 125Â Â°C was 240 vs 100Â min in anaerobic vs aerobic conditions.â¢Ascorbic acid is significantly more stable in anaerobic than in aerobic conditions.
Sterilization is the most relevant technique to guaranty safety of shelf-stable highly hydrated food products at ambient temperature. However, these thermal processes are often optimised to microbiological aspect and consequently are not without consequences on food quality. Ascorbic acid's degradation at sterilization temperature (>100Â Â°C) is poorly documented. Using a new instrumented reactor (thermoresistometer MastiaÂ®), the behavior of ascorbic acid was studied in food model solution at pHÂ =Â 3.5, in aerobic and anaerobic conditions from 95Â Â°C to 125Â Â°C. In anaerobic conditions, degradation was slow and followed first order kinetics (k125Â°CÂ =Â 2.88*10â3Â minâ1, EaÂ =Â 96Â kJ/mol). In aerobic conditions, reactions were faster with total elimination of ascorbic acid in about 4Â h, and the data were best fitted using 0.5-order, while reaction speed varied little with temperature.
Journal: LWT - Food Science and Technology - Volume 85, Part B, November 2017, Pages 487-492