Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits select="/dri:document/dri:meta/dri:pageMeta/dri:metadata[@element='title']/node()"/>

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dc.contributor.author Hiwilepo-van Hal, Penny
dc.contributor.author Bosschaart, Charlotte
dc.contributor.author Van Twisk, Cherlotte
dc.contributor.author Verkerk, Ruud
dc.contributor.author Dekker, Matthijs
dc.date.accessioned 2014-06-26T09:01:59Z
dc.date.available 2014-06-26T09:01:59Z
dc.date.issued 2012
dc.identifier.citation Hiwilepo-van Hal, P., Bosschaart, C., van Twisk, C., Verkerk, R., & Dekker, M. (2012). Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits. LWT-Food Science and Technology, 49, 188–191 en_US
dc.identifier.issn DOI: 10.1016
dc.identifier.uri http://hdl.handle.net/11070/1007
dc.description.abstract The kinetics of the thermal degradation of vitamin C of marula, mango and guava pulp at different heat treatments at temperature ranging from 80 to 150 C were investigated. For temperatures lower than125 C, the ascorbic acid in marula pulp was about 15 fold more stable to heat than the ascorbic acid in mango and guava pulp. The results showed that a simple first order degradation model could not describe the vitamin C degradation as biphasic behaviour was observed. Therefore the model was transformed in a two-fraction model in which the vitamin C content is divided in relatively stable and instable fractions. Marula had a low kd1,100 C of 7.2 10 3 min 1 compared to kd1,100 C of 1.2 10 1 min for guava and 1.3 10 1 min 1 for mango. Guava had the highest activation energy, Ea of 58 kJ/mol, followed by mango with 39 kJ/mol and then marula with 29 kJ/mol en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.source.uri http://www.sciencedirect.com/science/article/pii/S0023643812000540# en_US
dc.subject Marula fruits en_US
dc.subject Kinetics en_US
dc.subject Tropical fruits en_US
dc.subject Thermal treatment en_US
dc.subject Guava and mango en_US
dc.title Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits en_US
dc.type Article en_US


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