The kinetics of the loss of all-trans retinol at low and intermediate water activity in air in the dark

Manan, F.; Baínes, Andrew D.; Stone, Joan; Ryley, J. W.

doi:10.1016/0308-8146(95)92822-2

Cited by 17 publications

(9 citation statements)

References 29 publications

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“…According to these values, β‐carotene is more heat‐resistant than α‐carotene. E a values identified are of the same order than published ones (Manan and others 1995; Ahmed and others 2002; Dhuique‐Mayer and others 2007) for carotenoids (from 33 to 117 kJ/mol). The coefficients of correlation R 2 in our model ranged from 0.75 to 0.90.…”

Section: Resultssupporting

confidence: 75%

“…The complexity of the reaction pathways of thermo degradation of micronutrients within food is often simplified by zero‐ or 1st‐order kinetics reactions (Labuza and Kamman 1983; Corradini and Peleg 2006). The kinetic parameters (pre‐exponential factor k 0 and activation energy E a ) of degradation reactions have already been determined for L‐ascorbic acid, α‐carotene, and β‐carotene (Lathrop and Leung 1980; Manan and others 1995; Van den Broeck and others 1998; Ahmed and others 2002; Al‐Zubaidy and Khalil 2007; Dhuique‐Mayer and others 2007). These kinetic parameters vary greatly depending in the food and on the method of processing; they range from 21.4 to 171.1 kJ/mol for L‐ascorbic acid and from 33 to 117 kJ/mol for α‐carotene and β‐carotene.…”

Section: Introductionmentioning

confidence: 99%

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Thermal Sensitivity of Some Plantain Micronutrients during Deep‐Fat Frying

Avallone¹,

Rojas-Gonzalez²,

Trystram³

et al. 2009

Journal of Food Science

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The impact of deep-fat frying on the micronutrient content of plantain (Musa AAB"barraganete") was evaluated during processing of plantain chips called "tostones." Water content, micronutrients (potassium, L-ascorbic acid, alpha-carotene, beta-carotene) content, and the temperature within the food were quantified during the course of frying. A nonisothermal kinetics analysis of the 1st-order reaction (micronutrient degradation) induced by deep-fat frying, particularly in terms of the spatial distribution of temperature, was proposed. The kinetic parameters (pre-exponential factor k(0,) activation energy E(a)) were identified by nonlinear optimization, minimizing the residual variance between the experimental and theoretical micronutrient content. Agreement between model and experimental values was checked. During 1st and 2nd frying, potassium was well retained while carotenoid contents decreased significantly. Moreover, L-ascorbic acid contents decreased significantly, just during 2nd frying. k(0) was identified as well as E(a) observed for L-ascorbic acid, alpha-carotene, and beta-carotene as 68.4 to 71.5, 79.6 to 84.9, and 85.9 to 88.6 kJ/mol, respectively. beta-carotene appeared to be more heat-resistant than alpha-carotene and L-ascorbic acid. The behavior of the nutritional markers appears to be the consequence of the thermal and hydric histories of the crust and of the heart of the plantain disk related to heat transfer during preparation of the "tostones."

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Section: Resultssupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Thermal Sensitivity of Some Plantain Micronutrients during Deep‐Fat Frying

Avallone¹,

Rojas-Gonzalez²,

Trystram³

et al. 2009

Journal of Food Science

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“…confidence intervals) (Erenturk, Gulaboglu, & Gultekin, 2005;Kaymak-Ertekin & Gedik, 2005;Labuza, 1980;Pedreschi, Moyano, Kaack, & Granby, 2005) and consequently, inference about their significance is impaired. When the precision of the estimates was presented and the water activity effect on E a was significant, it was only meaningful in extreme limits of an overall range (Manan, Baines, Stone, & Ryley, 1995;Rapusas & Driscoll, 1995). The pre-exponential factor of k max , k max ref (Eqs.…”

Section: Effect Of Temperature and Water Content On The Kinetic Parammentioning

confidence: 99%

Modelling autocatalytic behaviour of a food model system—Sucrose thermal degradation at high concentrations

Quintas

Brandão

Silva

2007

Journal of Food Engineering

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Sucrose thermal degradation is an important reaction in the food industry. When in concentrated and neutral solutions, pure sucrose presents a lag phase in the reaction. This work aimed at: (i) modelling sucrose thermal degradation autocatalytic behaviour and (ii) studying the concentration and temperature effects on kinetic parameters. Isothermal experiments were conducted at temperatures ranging from 100 to 180°C, using solutions with varying water content (3.58-30.03 (% w/w)). The logistic and Gompertz sigmoidal equations were modified and reparameterised, in order to describe degradation behaviour with kinetic parameters with physical meaning (maximum reaction rate, k max , and lag time, k). In both models these parameters presented an Arrhenius type dependence on temperature. Following a mixed model effect methodology, the concentration dependence was observed on the Arrhenius parameters. This concentration effect was included in the proposed kinetic models, which were able to successfully describe experimental data.

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“…q being the reference temperature Kj the rate constant at q and Ea the activation energy, with Kj and Ea being potentially functions of w. The use of a reference temperature in the Arrhenius model decreases the collinearity of the joint confidence region (Saraiva et al, 1996). In the Arrhenius model the harmonic mean temperature (104°C) of the experiments was used as reference temperature in order to minimize the error associated with the determination of the thermodynamic parameters (Manan et al, 1995). However, this temperature would not be the most adequate for the Bigelow model.…”

Section: Mathematical Modelling and Design Strategymentioning

confidence: 99%

“…For the results obtained in this work, enthalpy and entropy were calculated following the procedure suggested by Manan et al (1995) for all-trans retinol degradation kinetics. Results are shown in Table 3.…”

Section: Thermodynamic Calculationsmentioning

confidence: 99%

Application of D-optimal design for determination of the influence of water content on the thermal degradation kinetics of ascorbic acid at low water contents

Frías

Oliveira

Cunha

et al. 1998

Journal of Food Engineering

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The kinetics of thermal degradation of ascorbic acid was studied in a Maltodextrin matrix at different temperatures between 7.5 and 140°C. Isothermal experiments were performed with samples earlier equilibrated in environments of known a, at 4°C enclosed in hermetically sealed vials, with water contents (w) between 0.17 and 168g water/g solids. Sampling times were selected according to an optimal experimental design in terms of minimum confidence regions of the parameters estimated, using the Bigelow model and estimates from preliminary experiments. The results showed a quadratic dependence of the reference D-value and linear dependence of the z-value with moisture content: D r(1400C, = 150*07-290*73w+-269w2 (min); z = 12*14+22.99w ("C) and showed the applicability of D-optimal designs for determining kinetic parameters in complex situations, with limited experimental requirements. The dependence of the rate constants with water content could not be described by the WLF model in qualitative terms, although in absolute values this model could be used with constants similar to those expected from glass transition theory. The thermodynamic analysis of the results showed a good application of the compensation theory in the whole range of water contents.

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The kinetics of the loss of all-trans retinol at low and intermediate water activity in air in the dark

Cited by 17 publications

References 29 publications

Thermal Sensitivity of Some Plantain Micronutrients during Deep‐Fat Frying

Thermal Sensitivity of Some Plantain Micronutrients during Deep‐Fat Frying

Modelling autocatalytic behaviour of a food model system—Sucrose thermal degradation at high concentrations

Application of D-optimal design for determination of the influence of water content on the thermal degradation kinetics of ascorbic acid at low water contents

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