Effects of Orange Juice Fortification with Thiols onp-Vinylguaiacol Formation, Ascorbic-Acid Degradation, Browning, and Acceptance during Pasteurization and Storage under Moderate Conditions

1997 ◽  
Vol 45 (5) ◽  
pp. 1861-1867 ◽  
Author(s):  
Michael Naim ◽  
Osnat Schutz ◽  
Uri Zehavi ◽  
Russell L. Rouseff ◽  
Einat Haleva-Toledo
Keyword(s):  
Ascorbic Acid ◽  
Orange Juice ◽  
Acid Degradation ◽  
And Storage

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

SENSORY EVALUATION OF ORANGE JUICE CONCENTRATE AS AFFECTED BY IRRADIATION AND STORAGE

1997 ◽  
Vol 21 (3) ◽  
pp. 179-191 ◽  
Author(s):  
M.H.F. SPOTO ◽  
R.E. DOMARCO ◽  
J.M.M. WALDER ◽  
I.S. SCARMÍNIO ◽  
R.E. BRUNS
Keyword(s):  
Sensory Evaluation ◽  
Orange Juice ◽  
Juice Concentrate ◽  
And Storage

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.

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