EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS

Date

1999-01-01

Author

Ökmen, Zinet Aytanga
Bayındırlı, Alev

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The effects of microwave processing on water soluble vitamins (ascorbic acid, niacin, thiamin, and riboflavin) were determined. The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-order reactions. The kinetic parameters at different temperatures were also determined.

Subject Keywords

Food Science & Technology

URI

https://hdl.handle.net/11511/36609

Collections

Department of Food Engineering, Article