Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions

Journal of Food Engineering

Volumn 47, Issue 4, 2001, Pages 255-262

  Frias J M ^a   Oliveira, J C ^b  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

GLASS TRANSITION; MATHEMATICAL MODELS; PYROLYSIS; REACTION KINETICS; THERMAL EFFECTS; WATER;

ASCORBIC ACID;

VITAMINS;

EID: 0043247607     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00125-4     Document Type: Article

References (33)

1. Bell L.N., Hageman M.J. Differentiating between the effects of water activity and glass transition dependent mobility on a solid state chemical reaction: Aspartame degradation. Journal of Agricultural and Food Chemistry. 42:1994;2398.
2. Bell L.N., Hageman M.J. A model system for differenciating between water activity and glass transition effects on solid state chemical reactions. Journal of Food Quality. 48:1995;141.
3. Buera M.P., Chirife J., Karel M. A study of acid catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents. Food Research International. 28(4):1995;359.
4. Buitink J., Hemminga M.A., Hoekstra F.A. Characterization of molecular mobility in seed tissues: An electron paramagnetic resonance spin probe study. Biophysical Journal. 76(6):1999;3315-3322.
5. Cardona, S., & Chirife, J. (1997). Thermal stability of enzymes in amorphous low-moisture matrices with particular reference to trehalose and role of glassy state. In R. Jowitt. (Ed.), Engineering and food at ICEF7 (pp. A89). Sheffield, UK: Sheffield Academic Press.
6. Chirife J., Buera M.P. Water activity glass transition and microbial stability in concentrated/semimoist food systems. Journal of Food Science. 59(5):1994;921.
7. Cohen E., Birk Y., Mannheim C.H., Saguy I.S. Kinetic parameter estimation for quality change during continuous thermal processing of grapefruit juice. Journal of Food Science. 59(1):1994;155.
8. Dong-Sung L., Ryang P.Y. Kinetics determination of quality changes for the optimization of food dehydration. Korean Journal of Food Science and Technology. 4:1988;272.
9. Frias J., Oliveira J.C., Cunha L.M., Oliveira F.A.R. Application of D-optimal design for determination of the influence of water content on the thermal degradation kinetics of ascorbic acid in dry environments. Journal of Food Engineering. 38:1998;69-85.
10. Hatley R.H.M., Blair J.A. Stabilisation and delivery of labile materials by amorphous carbohydrates and their derivatives. Journal of Molecular Catalysis B-Enzymatic. 7(1-4):1999;11-19.
11. Heiss R., Eichner E. Moisture content and shelflife. Food Manufacture. 15:1971;37.
12. Hendrickx M., Saraiva J., Lyssens J., Oliveira J., Tobback P. The influence of water activity on thermal stability of horseradish peroxidase. International Journal of Food Science and Technology. 27:1992;33.
13. Karmas R., Buera M.P., Karel M. Effect of glass transition on rates of nonenzymatic browning in food sytems. Journal of Agricultural and Food Chemistry. 40:1992;873.
14. Kerr W.L., Lim M.H., Reid D.S., Chen H. Chemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions. Journal of the Science of Food and Agriculture. 61:1993;51.
15. Labuza T.P. The effect of water activity on reaction kinetics of food deterioration. Food Technology. 34:1980;36.
16. Labuza T.P., Tannembaum S., Karel M. Water content and stability of low and intermediate moisture foods. Food Technology. 23:1969;35.
17. Lee S.H., Labuza T. Destruction of ascorbic acid as a function of water activity. Journal of Food Science. 40:1975;370.
18. Lim, M. H., & Reid, D. S. (1991). Studies of reaction kinetics in relation of the Tg' of polymers in frozen model systems. In H. Levine, & L. Slade (Eds.), Water relationships in foods (pp. 103-122). New York: Plenum Press.
19. Maltini E., Anese M. Evaluation of viscosities of amorphous phases in partially frozen systems by wlf kinetics and glass transition systems. Food Research International. 28(4):1995;367.
20. Manan F., Baines A., Stone J., Ryley J. The kinetics of the loss of all-trans retinol at low and intermediate water activity in air in the dark. Food Chemistry. 52:1995;267.
21. Mishkin, M. (1983). Dynamic modeling, simulation and optimization of quality changes in air-drying of foodstuffs. Ph.D. thesis, Massachusetts Intitute of Technology, Cambrigde, MA, USA.
22. Mishkin M., Saguy I., Karel M. Dynamic optimization of dehydration processes: minimizing browning in dehydration of potatoes. Journal of Food Science. 48:1983;1617.
23. Mishkin M., Saguy I., Karel M. A dynamic test for kinetics models of chemical changes during processing: ascorbic acid degradation in dehydration of potatoes. Journal of Food Science. 49:1984;1267.
24. Nelson, K. A. (1993). Using the glass transition approach for understanding chemical reaction rates in model food systems. Ph.D. dissertation, Minnesota University, USA.
25. Nelson K.A., Labuza T.P. Water activity and food polymer science: implications of state on Arrhenius and WLF models in predicting shelf life. Journal of Food Engineering. 22:1994;271.
26. O'Brien J. Stability of trehalose sucrose and glucose to nonenzymatic browning in model systems. Journal of Food Science. 61(4):1996;679.
27. Peleg M. On the use of the wlf model in polymers and foods. Critical Reviews in Food Science and Nutrition. 32(1):1992;59.
28. Roos Y., Karel M. Phase trasitions of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress. 7:1991a;49.
29. Roos Y., Karel M. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions. Journal of Food Science. 56(6):1991b;1676.
30. Roos, Y. H. (1995). Phase transitions in foods. New York: Academic Press, pp. 271-308.
31. Saguy I., Mizradi S., Villota R., Karel M. Accelerated method for determining the kinetic model of ascorbic acid loss during dehydration. Journal of Food Science. 43:1978;1861.
32. Slade L., Levine H. Beyond water activity: recent advances on an alternative approach to the assesment of food quality and safety. Critical Reviews of Food Science and Nutrition. 30:1991;115.
33. Van-Boekel M.A.J.S. Statistical aspects of kinetic modeling for food science problems. Journal of Food Science. 61(3):1996;477.