Abstract
Ascorbic acid retention and color formation studies were carried out using a conduction heating simulated food model in cylindrical containers subjected to heat processing in a steam retort. Operating conditions, at temperatures from 110 to 127°C, were selected to study the influence of various process times/lethalities on the ascorbic acid retention and induced Maillard-type color formation. Ascorbic acid was analysed by a HPLC technique while the formed color was evaluated using a Minolta Chroma Meter. The study indicated that a food model of wetted celite could be used for distribution of ascorbic acid and/or color forming compounds and their subsequent recovery from the medium, both before and after thermal processing. The study also indicated that kinetics of ascorbic acid retention/destruction and color formation were different depending on whether they were tested individually or in mixtures, and the experimental design provided data for the verification of a computer model for predicting nutrient retention under a range of experimental conditions.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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