Abstract
Kinetics of the loss of ascorbic acid (AA) in local lemon juice of 9° and 50° Brix stored at 25, 35, and 45 °C for 4 months have been investigated. The results indicate that increases of concentrations and temperatures increase the rate of AA degradation. The calculated values of activation energies ( E ≠) and frequency factors ( A) at different Brix imply that the concentration of juice does not change the mechanism of degradation. Thermodynamic functions of activation (Δ G ≠, Δ H ≠, Δ S ≠ and K ≠) have been determined and considered briefly. A direct equation for estimation of the shelf life of stored juice with respect to first-order losses of AA, at any specific temperature and degradation ratio, has been derived and programmed successfully.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
