EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS

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Copy For Citation

ÖKMEN Z. A., BAYINDIRLI A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.2, no.3, pp.255-264, 1999 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 2 Issue: 3
• Publication Date: 1999
• Doi Number: 10.1080/10942919909524609
• Journal Name: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.255-264
• Middle East Technical University Affiliated: Yes

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.