Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar
Autor(a) principal: | |
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Data de Publicação: | 2000 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6912 |
Resumo: | The thermal degradation kinetics of both components of vitamin C, ascorbic acid (AA) and dehydroascorbic acid (DHAA), were determined in a nectar of Cupuacßu (Theobroma grandi¯orum) with 25% of pulp and 15% of sugar in water. AA was assayed by HPLC and the results showed that AA degraded into DHAA. A reversible ®rst order model described well the AA degradation data, with an activation energy of 74 5 kJ/mol and k80 C 0:032 0:003min ÿ1. DHAA kinetic behavior suggested a consecutive ®rst order reaction where DHAA was the intermediate product of AA degradation. A mechanistic model was derived to predict DHAA concentration. Rate constants were replaced by the Arrhenius equation in the model to evaluate the temperature dependence and the kinetic parameters for AA degradation, previously determined, were used. An activation energy of 65 9 kJ/mol and a k80 C of 0:013 0:003 min ÿ1 were estimated. The present ®ndings will help to predict the best Cupuacßu nectar processing conditions that minimize degradation of an important quality factor such as vitamin C. |
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Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectarCupuaçuAscorbic acidDehydroascorbic acidThermal treatment kineticsModelingThe thermal degradation kinetics of both components of vitamin C, ascorbic acid (AA) and dehydroascorbic acid (DHAA), were determined in a nectar of Cupuacßu (Theobroma grandi¯orum) with 25% of pulp and 15% of sugar in water. AA was assayed by HPLC and the results showed that AA degraded into DHAA. A reversible ®rst order model described well the AA degradation data, with an activation energy of 74 5 kJ/mol and k80 C 0:032 0:003min ÿ1. DHAA kinetic behavior suggested a consecutive ®rst order reaction where DHAA was the intermediate product of AA degradation. A mechanistic model was derived to predict DHAA concentration. Rate constants were replaced by the Arrhenius equation in the model to evaluate the temperature dependence and the kinetic parameters for AA degradation, previously determined, were used. An activation energy of 65 9 kJ/mol and a k80 C of 0:013 0:003 min ÿ1 were estimated. The present ®ndings will help to predict the best Cupuacßu nectar processing conditions that minimize degradation of an important quality factor such as vitamin C.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaVieira, Margarida C.Teixeira, A. A.Silva, C. L. M.2011-10-23T08:53:27Z20002000-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6912engVIEIRA, Margarida C.; TEIXEIRA, A. A.; SILVA, C. L. M. - Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar. Journal of Food Engineering.ISSN 0260-8774. Vol. 43 (2000), p. 1-7info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:44Zoai:repositorio.ucp.pt:10400.14/6912Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:56.108297Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar |
title |
Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar |
spellingShingle |
Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar Vieira, Margarida C. Cupuaçu Ascorbic acid Dehydroascorbic acid Thermal treatment kinetics Modeling |
title_short |
Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar |
title_full |
Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar |
title_fullStr |
Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar |
title_full_unstemmed |
Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar |
title_sort |
Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar |
author |
Vieira, Margarida C. |
author_facet |
Vieira, Margarida C. Teixeira, A. A. Silva, C. L. M. |
author_role |
author |
author2 |
Teixeira, A. A. Silva, C. L. M. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Vieira, Margarida C. Teixeira, A. A. Silva, C. L. M. |
dc.subject.por.fl_str_mv |
Cupuaçu Ascorbic acid Dehydroascorbic acid Thermal treatment kinetics Modeling |
topic |
Cupuaçu Ascorbic acid Dehydroascorbic acid Thermal treatment kinetics Modeling |
description |
The thermal degradation kinetics of both components of vitamin C, ascorbic acid (AA) and dehydroascorbic acid (DHAA), were determined in a nectar of Cupuacßu (Theobroma grandi¯orum) with 25% of pulp and 15% of sugar in water. AA was assayed by HPLC and the results showed that AA degraded into DHAA. A reversible ®rst order model described well the AA degradation data, with an activation energy of 74 5 kJ/mol and k80 C 0:032 0:003min ÿ1. DHAA kinetic behavior suggested a consecutive ®rst order reaction where DHAA was the intermediate product of AA degradation. A mechanistic model was derived to predict DHAA concentration. Rate constants were replaced by the Arrhenius equation in the model to evaluate the temperature dependence and the kinetic parameters for AA degradation, previously determined, were used. An activation energy of 65 9 kJ/mol and a k80 C of 0:013 0:003 min ÿ1 were estimated. The present ®ndings will help to predict the best Cupuacßu nectar processing conditions that minimize degradation of an important quality factor such as vitamin C. |
publishDate |
2000 |
dc.date.none.fl_str_mv |
2000 2000-01-01T00:00:00Z 2011-10-23T08:53:27Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6912 |
url |
http://hdl.handle.net/10400.14/6912 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
VIEIRA, Margarida C.; TEIXEIRA, A. A.; SILVA, C. L. M. - Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar. Journal of Food Engineering.ISSN 0260-8774. Vol. 43 (2000), p. 1-7 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131725419249664 |