EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS


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ÖKMEN Z. A. , BAYINDIRLI A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.2, no.3, pp.255-264, 1999 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 2 Issue: 3
  • Publication Date: 1999
  • Doi Number: 10.1080/10942919909524609
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Page Numbers: pp.255-264

Abstract

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.