Kinetics of green asparagus ascorbic acid heated in a high-temperature thermoresistometer

Authors
Esteve, MJ Frigola, A Martorell, L Rodrigo, C
Citation
Mj. Esteve et al., Kinetics of green asparagus ascorbic acid heated in a high-temperature thermoresistometer, Z LEBENSM U, 208(2), 1999, pp. 144-147
Citations number
28
Categorie Soggetti
Food Science/Nutrition
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
ISSN journal
14314630 → ACNP
Volume
208
Issue
2
Year of publication
1999
Pages
144 - 147
Database
ISI
SICI code
1431-4630(1999)208:2<144:KOGAAA>2.0.ZU;2-T
Abstract
Thermal degradation of green asparagus ascorbic acid in high-temperature sh ort-time conditions was studied by heating in a five-channel computer-contr olled thermoresistometer. Ascorbic add was heated to between 110 degrees C and 140 degrees C and the degradation kinetics were analyzed assuming that two different inactivation mechanisms were occurring, one aerobic and the o ther anaerobic. The two reactions followed first-order kinetics, with E-a = 12.3(2.0) kcal/mol and k(125 degrees C) = 47.0(3.0)x 10(-3) s(-1) for the aerobic oxidation, and E-a = 6.1(1.4) kcal/mol and k(125 degrees C) = 4.1(0 .2) x 10(-3) s(-1) for the anaerobic degradation.