Titre :
|
Kinetics of ascorbic acid degradation in green asparagus during heat processing
|
Auteurs :
|
M. Esteve ;
A. Frigola ;
L. Martorell ;
C. Rodrigo
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1998
|
Format :
|
p. 1518-1521
|
Langues:
|
= Anglais
|
Catégories :
|
QUALITE DES PRODUITS ALIMENTAIRES
|
Mots-clés:
|
LEGUME
;
ASPERGE
;
TRAITEMENT THERMIQUE
;
CHAUFFAGE
;
VITAMINE
|
Résumé :
|
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 °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 °C, respectively.
|
Source :
|
Journal of food protection, vol.61, n°11
|