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

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

“…Vitamin C degradation followed first order kinetics for both conventional and thermosonication treatments. According to many authors (Castro et al, 2004;Esteve et al, 1999;Nisha et al, 2004; Saguy et al, 197838.9-46.5 Johnson et al, 199552.8 Lima, Heskitt, Burianek, Nokes, and Sastry, 1999Ohmic 52.3 Lima et al, 199929.3 Assiry, 1996 Fig. 2.…”

“…Some studies have been reported on the degradation of vitamin C in thermally processed fruits and vegetables like grapefruit juice (Saguy, Kopelman, & Mizrahi, 1978), orange juice (Johnson, Braddock, & Chen, 1995), lime, lemon, grapefruit and tangerine (Alvarado & Viteri, 1989), cupuaçu nectar (Vieira et al, 2000), tomatoes (Dewanto, Wu, Adom, & Liu, 2002), green asparagus (Esteve, Frígola, Martorell, & Rodrigo, 1999), amla (Nisha, Singhal, & Pandit, 2004), drumstick (Bineesh, Singhal, & Pandit, 2005) and strawberry products (Castro, Teixeira, Salengke, Sastry, & Vicente, 2004). However, few works have been reported on kinetic data for vitamin C degradation in leafy vegetables during thermal processing.…”

Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

“…When the data was adjusted by least squares, it was observed that it fitted to an exponential model: (C/C 0 ) = a·e −kE·t (where "a" is a constant and k E is the degradation rate constant, μs − 1 ). To date, several authors have studied the thermal degradation kinetics of AA in various types of foods during thermal treatments and have reported that it follows first-order reaction kinetics (Esteve, Frígola, Martorell, & Rodrigo, 1999;Johnson, Braddock, & Chen, 1995;Nisha, Shinghal, & Panditt, 2004). For PEF processing, Torregrosa et al (2006) found zero-order degradation kinetics for AA in orange-carrot juice (25, 30, 35 and 40 kV/cm; from 30 to 340 μs) and Bendicho, Espachs, et al (2002b) found first-order kinetics for vitamin C degradation in milk (18.3-27.1 kV/cm).…”

Ascorbic acid degradation and color changes in acerola pulp during ohmic heating: Effect of electric field frequency

“…Clearly, the literature values for ascorbic acid degradation in food products vary. Studies haveshown that its stability is influenced by the intrinsic properties of the product and the process characteristics(Eison-Perchonok and Downes, 1982;Esteve et al, 1999;Louarme and Billaud, 2012;Mercali et al, 2012;Odriozola-Serrano et al, 2008;Serpen and Gökmen, 2007;Vikram et al, 2005). Vitamin C degradation can occur through aerobic and/or anaerobic pathways, depending on a number of factors such as pH,…”