EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS

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ÖKMEN Z. A., BAYINDIRLI A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.2, sa.3, ss.255-264, 1999 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 2 Sayı: 3
  • Basım Tarihi: 1999
  • Doi Numarası: 10.1080/10942919909524609
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.255-264
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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.