A RESEARCH NOTE EFFECT OF MOISTURE-CONTENT AND INITIAL THIAMIN CONCENTRATION ON THIAMIN DEGRADATION KINETICS

Authors
RYANSTONEHAM TA TONG CH CLARK PM
Citation
Ta. Ryanstoneham et al., A RESEARCH NOTE EFFECT OF MOISTURE-CONTENT AND INITIAL THIAMIN CONCENTRATION ON THIAMIN DEGRADATION KINETICS, Journal of food processing and preservation, 21(3), 1997, pp. 257-266
Citations number
12
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food processing and preservation → ACNP
ISSN journal
01458892
Volume
21
Issue
3
Year of publication
1997
Pages
257 - 266
Database
ISI
SICI code
0145-8892(1997)21:3<257:ARNEOM>2.0.ZU;2-E
Abstract
The degradation kinetic parameters of thiamin in a pea puree system co ntaining 80% (w/w) and 85% (w/w) water were studied at 110, 120, and 1 30 for three thiamin concentrations of 50, 200 and 260 mg B-1-HCl/100 g pea puree. Both moisture content and initial thiamin concentration h ad no significant effect on the degradation kinetics. The degradation followed a first order reaction with an average k(121C) of 0.0114 min( -1). The temperature dependence was adequately described by the Arrhen ius equation. The average activation energy was 25.2 kcal/mol.