Kinetic compensation relations for ascorbic acid degradation and pectinesterase inactivation during orange juice pasteurisations

1991 ◽  
Vol 57 (1) ◽  
pp. 93-100 ◽  
Author(s):  
Neşe Ülgen ◽  
Mustafa Özilgen
Keyword(s):  
Ascorbic Acid ◽  
Orange Juice ◽  
Acid Degradation

Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

LWT ◽  
2009 ◽  
Vol 42 (3) ◽  
pp. 700-704 ◽  
Author(s):  
B.K. Tiwari ◽  
C.P. O' Donnell ◽  
K. Muthukumarappan ◽  
P.J. Cullen
Keyword(s):  
Ascorbic Acid ◽  
Orange Juice ◽  
Degradation Kinetics ◽  
Acid Degradation ◽  
Kinetics Of

scholarly journals Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 55
Author(s):  
Alina Soceanu ◽  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Viorica Popescu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Orange Juice ◽  
Storage Temperature ◽  
Kinetic Modelling ◽  
Activation Parameters ◽  
Graphical Analysis ◽  
State Theory ◽  
Activation Process ◽  
Degradation Kinetic

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln ct/c0 as a function of time reveals the high values for R2, indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol−1 and 15689.54 kJmol−1.

scholarly journals Kinetics of ascorbic acid degradation in fruit-based infant foods during storage

2013 ◽  
Vol 116 (2) ◽  
pp. 298-303 ◽  
Author(s):  
Vicente Bosch ◽  
Antonio Cilla ◽  
Guadalupe García-Llatas ◽  
Victoria Gilabert ◽  
Rafael Boix ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Infant Foods ◽  
Acid Degradation ◽  
Kinetics Of
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