EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS

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1999-01-01
Ökmen, Zinet Aytanga
Bayındırlı, Alev
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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.
Food Science & Technology
https://hdl.handle.net/11511/36609
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Department of Food Engineering, Article

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Citation Formats
Z. A. Ökmen and A. Bayındırlı, “EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, pp. 255–264, 1999, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36609.
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