Effects of water activity, light intensity and physical structure of food on the kinetics of riboflavin photodegradation
1984
Furuya, E.M. | Warthesen, J.J. | Labuza, T.P.
The kinetics of light-induced riboflavin loss were examined in several liquid samples, such as skim milk and buffered riboflavin solution, and solid samples, such as elbow macaroni, particulate macaroni, and non-fat dried milk. First and second order kinetics were determined for the liquid and dry system, respectively. Light intensity, using 25, 50, or 100 foot-candles, did not affect riboflavin loss kinetics in elbow macaroni, but the use of a dim light only produced first order loss kinetics. Riboflavin loss in elbow macaroni increased relative to humidity. A quantitative high-performance liquid chromatographic method was used for riboflavin assay. Degradation rate constants are reported. (wz)
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