Kinetic modeling of anaerobic thermal degradation of ascorbic acid in rose hip (Rosa canina L) pulp

KARHAN M., Aksu M., Tetik N., TURHAN İ.

JOURNAL OF FOOD QUALITY, cilt.27, sa.5, ss.311-319, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27 Sayı: 5
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1111/j.1745-4557.2004.00638.x
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.311-319
  • Akdeniz Üniversitesi Adresli: Evet

Özet

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.