Work

Kinetic Modeling of Anaerobic Thermal Degradation of Ascorbic Acid in Rose Hip (rosa Canina L) Pulp

Year: 2004

Type: article

Abstract: ABSTRACT Ascorbic acid loss in thermally treated rose hip pulp was modeled mathematically. Isothermal experiments in the temperature range of 70–95C were utilized to determine the kinetics of ascorbic acid loss in the pulp during heating under anaerobic circumstances. Changes in ascorbic acid decomposition followed a first‐order reaction. Temperature dependence of the rate constant during thermal processing of rose hip pulp obeyed the Arrhenius relationship with an activation energy of 47.5 kJ/mole.

Source: Journal of Food Quality

DOI: 10.1111/j.1745-4557.2004.00638.x

Authors: MUSTAFA KARHAN, MEHMET AKSU, NEDIM TETIK, IRFAN TURHAN

Institution: Akdeniz University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: bronze

Funder: Akdeniz Üniversitesi