NDLI: Kinetics of ascorbic acid loss during hot water blanching of fluted pumpkin (Telfairia occidentalis) leaves

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Kinetics of ascorbic acid loss during hot water blanching of fluted pumpkin (Telfairia occidentalis) leaves

Content Provider	Springer Nature Link
Author	Ariahu, Charles C. Abashi, Diana K. Chinma, Chiemela Enyinnaya
Copyright Year	2010
Abstract	The kinetics of thermal degradation of ascorbic acid in fluted pumpkin leaves were investigated from 60 to 90°C (pH 5.0 to 6.5). Ascorbic acid degradation was modeled as a first order rate reaction with the rate constants increasing with increase in pH of the medium. The pH and temperature dependence of the rates of destruction gave highly significant correlations when analyzed by the thermal resistance and activated complex reaction rate methods. Activation energy (Ea) ranged from 41.2 to 18.2 kJ/mol while D-values ranged from 103.3 to 22.4 min. The changes in activation energy affected K$_{o}$ values which ranged from 5.98 × 10$^{4}$ to 41.7 min$^{-1}$.
Starting Page	454
Ending Page	459
Page Count	6
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	48
Issue Number	4
e-ISSN	09758402
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-10-31
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Thermal degradation Fluted pumpkin Activation energy D-value Frequency factor Nutrition Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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