Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions
作者： M.C. Giannakourou , P.S. Taoukis
DOI: 10.1016/S0308-8146(03)00033-5
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摘要: Abstract A systematic kinetic study of l -ascorbic acid loss four green vegetables was conducted in the temperature range freezing storage. The temperature-dependence vitamin C −3 to −20 °C adequately modelled by Arrhenius equation and activation energy ranged from 98 112 kJ/mol for frozen vegetables. developed models were validated fluctuating time–temperature conditions, order establish their applicability real marketing path commercial products. Based on models, nutritional level can be estimated, at any point chain, when full history is available. Comparison among different showed that type plant tissue significantly affects rate loss. Frozen spinach found most susceptible degradation, peas beans demonstrated a moderate retention, whereas okra exhibited substantially lower rate.
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