ISSN:
1745-4549
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The degradation kinetic parameters of thiamin in a pea puree system containing 80% (w/w) and 85% (w/w) water were studied at 110, 120, and 130C for three thiamin concentrations of 50, 200 and 260 mg B1-HCl/100 g pea puree. Both moisture content and initial thiamin concentration had no significant effect on the degradation kinetics. The degradation followed a first order reaction with an average k121C of 0.0114 min−1. The temperature dependence was adequately described by the Arrhenius equation. The average activation energy was 25.2 kcal/mol.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4549.1997.tb00780.x
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