Effect of microwave processing on water soluble vitamins: kinetic parameters

The effects of microwave processing on water soluble vitamins (ascorbic acid, niacin, thiamin, and riboflavin) were determined. The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-or...

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Veröffentlicht in:	International journal of food properties 1999-01, Vol.2 (3), p.255-264
Hauptverfasser:	Okmen, Z.A, Bayindirli, A.L
Format:	Artikel
Sprache:	eng
Schlagworte:	ascorbic acid degradation equations food processing quality kinetics microwave treatment niacin nutrient retention processing losses riboflavin thiamin
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	The effects of microwave processing on water soluble vitamins (ascorbic acid, niacin, thiamin, and riboflavin) were determined. The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-order reactions. The kinetic parameters at different temperatures were also determined.
ISSN:	1094-2912 1532-2386
DOI:	10.1080/10942919909524609