Kinetics of ascorbic acid degradation in green asparagus during heat processing
1998
Esteve, M.J. | Frigola, A. | Martorell, L. | Rodrigo, C.
The effect of heating on ascorbic acid in green asparagus during a simulated retort operation was investigated. The asparagus was heated in trays of ethylene-vinyl alcohol copolymer for selected time intervals at four temperatures ranging from 110 to 125 degrees C. It was found that the rate of degradation followed first-order kinetics. Kinetic parameters were obtained by using two least squares methods. The activation energy and z value were 35 kca1/mol and 20 degrees C, respectively.
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