EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS

被引：13

作者：

Okmen, Zinet Aytanga ^{[1
]}

Bayindirli, A. Levent ^{[1
]}

机构：

[1] Middle E Tech Univ, Dept Food Engn, TR-06531 Ankara, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 1999年 / 2卷 / 03期

关键词：

D O I：

10.1080/10942919909524609

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：255 / 264

页数：10

共 14 条

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