Czech J. Food Sci., 2009, 27(10):S23-S26 | DOI: 10.17221/966-CJFS
Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples
- 1 AgroParisTech, INRA, UMR1145, F-91744 Massy, France
- 2 CRITT IAA, F-17000 La Rochelle, France
- 3 CTCPA, site Agroparc, F-84911 Avignon Cedex 09, France
Vitamin C (later noted VITC) and polyphenols (later noted PP) were regarded as main nutritional markers in the transformation process of stewed apples after an in situ measurement campaign at two leading French industrials on that matter. Experiments on pilots with the CTCPA of Avignon made it possible to create a small experimental data base whose treatment is the core of this article. The objective of this work is to check if the experimental data collected at the CTCPA facility can be represented by a single model of 2 separate first order reactions, with or without Arrhenius, under varying processing temperatures.
Keywords: Keywords: vitamin C; polyphenols; model; reaction; Arrhenius
Published: June 30, 2009 Show citation
References
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Go to PubMed... - Villota R., Hawkes J.G. (1992): Reaction kinetics in food systems. In: Heldman D.R., Lund D.B. (eds): Handbook of Food Engineering. Marcel Dekker, New York: 39-144.
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