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EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS
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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
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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
Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
DOI
https://doi.org/10.1080/10942919909524609
Collections
Department of Food Engineering, Article