Abstract
The objective of this study was to determine Vitamin C (Vc) degradation in orange and orange juice during storage at different temperatures. Degradation kinetics of Vc in orange and orange juice was modeled by zero and first order reaction. Vc of orange and orange juices is on the thermal instability during storage, which was found to decrease significantly with increase in storage time and temperature. Compared with zero order, the degradation kinetics was better fitted to the first order reaction model for both orange and orange juice. Following the first order kinetic model, the reaction rate constant (<em>k</em>) of Vc increased from 0.0396 to 0.3573/d with the increase of temperature from 5 to 37°C for orange while the k ranged from 0.0460 to 0.2617/d for orange juice. The results indicated that the temperature had a great deal of influence on the degradation of Vc in orange and orange juice.
Highlights
Oranges are an important crop and the orange product in China is the third in the world (Xuan et al, 2006)
Filtered. 20 mL orange juice from the temperaturecontrolled storage locker was diluted to 250 mL with 2% oxalic acid (Verbeyst et al, 2013)
The VC degradation kinetics in orange and orange juice: vitamin C (Vc) content change in orange and orange juice during storage at various temperatures were represented in Fig. 1 and 2, respectively
Summary
Oranges are an important crop and the orange product in China is the third in the world (Xuan et al, 2006). The objective of this study was to determined Vc changes with the storage temperature and time to construct the degradation kinetic model that are suitable for both orange and orange juice.
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