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Modelling ascorbic acid thermal degradation and browning in orange juice under ...
Manso, Maria C.; Oliveira, Fernanda A.R.; Oliveira, Jorge C.; Frías, Jesús M.The thermal degradation of ascorbic acid (AA) in orange juice was analysed over in a 20–45 °C temperature range. Dehydroascorbic acid (DA), pH and browning were also monitored. Small amounts of AA degradation could be described by first order kinetics, but when only low amounts of AA were retained sigmoidal kinetics were clearly appropriate. The Weibull model was used to describe this pattern (R2adj > 0.995). T...
Data: 2001
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Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
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