title: Kinetics of ascorbic acid loss during hot water blanching of fluted pumpkin (Telfairia occidentalis) leaves.
abstract: The kinetics of thermal degradation of ascorbic acid in fluted pumpkin leaves were investigated from 60 to 90°C (pH 5.0 to 6.5). Ascorbic acid degradation was modeled as a first order rate reaction with the rate constants increasing with increase in pH of the medium. The pH and temperature dependence of the rates of destruction gave highly significant correlations when analyzed by the thermal resistance and activated complex reaction rate methods. Activation energy (Ea) ranged from 41.2 to 18.2 kJ/mol while D-values ranged from 103.3 to 22.4 min. The changes in activation energy affected Ko values which ranged from 5.98 × 10(4) to 41.7 min(-1).
authors.affiliation: Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.
authors.forename: Charles C
authors.initials: CC
authors.lastname: Ariahu
authors.forename: Diana K
authors.initials: DK
authors.lastname: Abashi
authors.forename: Chiemela Enyinnaya
authors.initials: CE
authors.lastname: Chinma
keywords: Activation energy; D-value; Fluted pumpkin; Frequency factor; Thermal degradation