Kinetics of ascorbic acid degradation in green asparagus during heat processing.
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.
Esteve
M J
MJ
Departamento de Medicina Preventiva y Salud Pública, Facultad de Farmacia, Universitat de València, Burjassot, Spain.
Frígola
A
A
Martorell
L
L
Rodrigo
C
C
D001205:Ascorbic Acid / Q000032:analysis*; D005511:Food Handling; D006358:Hot Temperature; D007700:Kinetics; D019668:Liliaceae / Q000737:chemistry*
D001205:Ascorbic Acid