Determination of reaction orders for ascorbic acid degradation during sterilization using a new experimental device: The thermoresistometer Mastia®

Abstract

a b s t r a c tSterilization is the most relevant technique to guaranty safety of shelf-stable highly hydrated food products at ambient temperature. However, these thermal processes are often optimised to microbiological aspect and consequently are not without consequences on food quality. Ascorbic acid's degradation at sterilization temperature (>100 C) is poorly documented. Using a new instrumented reactor (thermoresistometer Mastia ® ), the behavior of ascorbic acid was studied in food model solution at pH ¼ 3.5, in aerobic and anaerobic conditions from 95 C to 125 C. In anaerobic conditions, degradation was slow and followed first order kinetics (k 125 C ¼ 2.88*10 À3 min À1, E a ¼ 96 kJ/mol). In aerobic conditions, reactions were faster with total elimination of ascorbic acid in about 4 h, and the data were best fitted using 0.5-order, while reaction speed varied little with temperature.

Ascorbic Acid (Vitamin C) as a Cosmeceutical to Increase Dermal Collagen for Skin Antiaging Purposes: Emerging Combination Therapies

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Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods

“…One of the methods to determine the z-value and the decimal reduction time or D-value is the thermoresistometer [37][38][39]. The D-value and z-value can also be determined to the nutrients by means of a thermoresistometer [40][41][42]. The D value or decimal reduction time, is related to the number decimal log reductions through Eq.…”