Thiamin stability in simulated intermediate moisture food
1988
Arabshahi, A. | Lund, D.B.
Four different intermediate moisture model systems (IMMS) were designed and prepared to simulate intermediate moisture foods. Stability of thiamin hydrochloride in IMMS as a function of temperature, oxygen, aw, moisture content and composition of the model systems was studied. Analysis of kinetic data indicated that the rates of degradation of thiamin (1) can be represented by a first order model, (2) were not affected by oxygen concentration and presence of riboflavin and niacin, (3) obeyed an Arrhenius relationship for temperature dependence in the range 25-60 degrees C, (4) increased as polarity of the reaction medium decreased, and (5) decreased as aw increased from 0.65 to 0.85.
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