ShareKINETICS OF ASCORBIC ACID DEGRADATION IN STORED INTERMEDIATE MOISTURE APPLES.
Author(s) : SINGH R. K., LUND D. B.
Type of article: Book chapter
Summary
THE DECOMPOSITION OF ASCORBIC ACID WAS EVALUATED AS A FUNCTION OF THE STORAGE TEMPERATURE AND THE WATER ACTIVITY OF THE PRODUCT. THE DATA SUGGEST FIRST-ORDER REACTION KINETICS. DEVELOPMENT OF A MATHEMATICAL MODEL USING THE ARRHENIUS RELATIONSHIP FOR CORRELATION WITH TEMPERATURE AND AN EMPIRICAL MODEL FOR CORRELATION WITH WATER ACTIVITY. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-219833.
Details
- Original title: KINETICS OF ASCORBIC ACID DEGRADATION IN STORED INTERMEDIATE MOISTURE APPLES.
- Record ID : 1987-1816
- Languages: English
- Source: In: Food Eng. Process Appl., Transp. Phenom., Elsevier - vol. 1
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
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