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Title: Kinetics for isobaric-isothermal degradation of L-ascorbic acid
Authors: Van den Broeck, Ilse ×
Ludikhuyze, Linda
Weemaes, C
Van Loey, Ann
Hendrickx, Marc #
Issue Date: 1998
Publisher: Amer chemical soc
Series Title: Journal of Agricultural and Food Chemistry vol:46 issue:5 pages:2001-2006
Abstract: A study of the thermal degradation of L-ascorbic acid in different buffer systems (pH 4, 7, and 8) and in real products (juice from squeezed oranges and tomatoes) revealed that L-ascorbic acid is most thermosensitive in real products. These products were selected to investigate in detail the degradation kinetics of L-ascorbic acid by heat (120-150 degrees C) as well as by combined pressure-temperature treatment (8.5 kbar and 65-80 degrees C). In both cases the L-ascorbic acid degradation was confirmed to be a first-order reaction. The z values of thermal destruction of L-ascorbic acid in squeezed oranges and tomatoes were respectively 27.15 and 30.15 degrees C and were shown to be similar for pressure-temperature degradation.
ISSN: 0021-8561
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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