Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment

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dc.authoridRodriguez-Saona, Luis/0000-0002-6615-1296
dc.authoridBalasubramaniam, V.M./0000-0002-1540-4273
dc.contributor.authorDhakal, Santosh
dc.contributor.authorBalasubramaniam, V. M.
dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorRodriguez-Saona, Luis E.
dc.date.accessioned2025-01-27T21:04:21Z
dc.date.available2025-01-27T21:04:21Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractA study was conducted to investigate and model kinetic degradation of ascorbic acid in freshly prepared pineapple juice subjected to various pressure (0.1, 300,450 and 600 MPa)-thermal (30, 75, 85 and 95 degrees C) treatment combinations. Experiments were conducted using a semi-custom made high pressure kinetic tester as well as an aluminum thermal kinetic tester. Thermal degradation of ascorbic acid was described with simple first order kinetics. The thermal rate constants (k (75 _95 degrees c, 0.1 MPa)) and activation energy (E-a) for ascorbic acid degradation reaction varied in the range of 0.004-0.006 per min and 14.22-29.78 kJ/mol, respectively. Within the experimental conditions of the study (300-600 MPa at 30 degrees C for holding times up to 15 min) high pressure processing did not alter ascorbic acid content (535.5-564.5 mg/kg). Combined pressure-thermal treatment (300-600 MPa at 75-95 degrees C) degraded ascorbic acid with increasing thermal intensity and was modeled using first order fractional conversion kinetics model. The lower asymptote value ([A](infinity)/[A](0))rate constants (k(75 _95 degrees c, 0.1 MPa)) and Ea were in the range of 77-85%, 0.108 to 0.138 per min and 17.4-43.8 kJ/mol, respectively. Similarly, pressure sensitivity (Delta V-not equal) was similar to 0 and -2.99 cm(3)/mol at 30 and 95 degrees C, respectively. Knowledge gained from the study can be useful for food processors to optimize high pressure treatment conditions for pineapple juice products. (C) 2017 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipUSDA National Institute for Food and Agriculture HATCH project [OHO01323]
dc.description.sponsorshipResearch support to The Ohio State University Food Safety Engineering laboratory (u.osu.edu/foodsafetyeng/) was provided, in part, by USDA National Institute for Food and Agriculture HATCH project OHO01323 and the food industry. Authors are grateful to the OSU Dr. Rodriguez-Saona's food analysis laboratory for access to HPLC equipment. References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied.
dc.identifier.doi10.1016/j.jfoodeng.2017.12.016
dc.identifier.endpage70
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.scopus2-s2.0-85040011640
dc.identifier.scopusqualityQ1
dc.identifier.startpage62
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2017.12.016
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27617
dc.identifier.volume224
dc.identifier.wosWOS:000424718600007
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofJournal of Food Engineering
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectAscorbic acid
dc.subjectHigh-pressure processing
dc.subjectKinetics
dc.subjectThermal processing
dc.subjectPressure-thermal treatment
dc.subjectPineapple juice
dc.titleKinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment
dc.typeArticle

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