Published January 1, 1999
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EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS
- 1. Middle E Tech Univ, Dept Food Engn, TR-06531 Ankara, Turkey
Description
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.
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