title: Kinetics of ascorbic acid degradation in green asparagus during heat processing.
abstract: The effect of heating on ascorbic acid in green asparagus during a simulated retort operation was investigated. The asparagus was heated in trays of ethylene-vinyl alcohol copolymer for selected time intervals at four temperatures ranging from 110 to 125 degrees C. It was found that the rate of degradation followed first-order kinetics. Kinetic parameters were obtained by using two least squares methods. The activation energy and z value were 35 kcal/mol and 20 degrees C, respectively.
authors.affiliation: Departamento de Medicina Preventiva y Salud Pública, Facultad de Farmacia, Universitat de València, Burjassot, Spain.
authors.forename: M J
authors.initials: MJ
authors.lastname: Esteve
authors.forename: A
authors.initials: A
authors.lastname: Frígola
authors.forename: L
authors.initials: L
authors.lastname: Martorell
authors.forename: C
authors.initials: C
authors.lastname: Rodrigo
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis*; D005511:Food Handling; D006358:Hot Temperature; D007700:Kinetics; D019668:Liliaceae / Q000737:chemistry*
chemical_list: D001205:Ascorbic Acid