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Kinetics of Ascorbic Acid Autoxidation as a Function of Dissolved Oxygen Concentration and Temperature

Authors

  • M. H. EISON-PERCHONOK,
  • T. W. DOWNES
  • DOI:10.1111/j.1365-2621.1982.tb12710.x

Citing Literature

  • Number of times cited: 39
  1. 1Anna-Lena Herbig, Catherine M.G.C. Renard, Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix, Food Chemistry, 2017, 220, 444CrossRef
  2. 2O. A. Caparino, C. I. Nindo, J. Tang, S. S. Sablani, B. P. Chew, B. D. Mathison, J. K. Fellman, J. R. Powers, Physical and chemical stability of Refractance Window®–dried mango (Philippine ‘Carabao’ var.) powder during storage, Drying Technology, 2017, 35, 1, 25CrossRef
  3. 3Clémence Rigaux, Stéphane Georgé, Isabelle Albert, Catherine M.G.C. Renard, Frédéric Carlin, A mechanistic and probabilistic model estimating micronutrient losses in industrial food processing: Vitamin C and canned green beans, a case-study, LWT - Food Science and Technology, 2016, 69, 236CrossRef
  4. 4Karthik Murali, Dongyang Kang, Hossein Nazari, Nicholas Scianmarello, Enrique Cadenas, Yu-Chong Tai, Amir Kashani, Mark Humayun, Demetrios G. Vavvas, Spatial Variations in Vitreous Oxygen Consumption, PLOS ONE, 2016, 11, 3, e0149961CrossRef
  5. 5Ricardo Schmitz Ongaratto, Marselle Marmo do Nascimento Silva, Paulo Laranjeira da Cunha Lage, Cristiano Piacsek Borges, Extraction of aroma compounds of fruit juices by air stripping using a bubble column operating with antifoam and its effect on juice properties, Journal of Food Engineering, 2015, 159, 1CrossRef
  6. 6Giovana Domeneghini Mercali, Steven Schwartz, Ligia Damasceno Ferreira Marczak, Isabel Cristina Tessaro, Sudhir Sastry, Ascorbic acid degradation and color changes in acerola pulp during ohmic heating: Effect of electric field frequency, Journal of Food Engineering, 2014, 123, 1CrossRef
  7. 7Giovana Domeneghini Mercali, Steven Schwartz, Ligia Damasceno Ferreira Marczak, Isabel Cristina Tessaro, Sudhir Sastry, Effect of the Electric Field Frequency on Ascorbic Acid Degradation during Thermal Treatment by Ohmic Heating, Journal of Agricultural and Food Chemistry, 2014, 62, 25, 5865CrossRef
  8. 8Robin A. Wilson, Dattatreya M. Kadam, Sonia Chadha, Manpreet Kaur Grewal, Monika Sharma, Evaluation of Physical and Chemical Properties of Foam-Mat Dried Mango (Mangifera indica) Powder during Storage, Journal of Food Processing and Preservation, 2014, 38, 4, 1866Wiley Online Library
  9. 9Loïc Louarme, Catherine Billaud, Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment, LWT - Food Science and Technology, 2012, 49, 2, 184CrossRef
  10. 10Caroline Pénicaud, Philippe Bohuon, Stéphane Peyron, Nathalie Gontard, Valérie Guillard, Influence of the Experimental Errors and Their Propagation on the Accuracy of Identified Kinetics Parameters: Oxygen and Temperature Effects on Ascorbic Acid Oxidation during Storage, Industrial & Engineering Chemistry Research, 2012, 51, 3, 1131CrossRef
  11. 11Yin-Naï Chow, Loïc Louarme, Catherine Bonazzi, Jacques Nicolas, Catherine Billaud, Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid, Food Chemistry, 2011, 129, 3, 761CrossRef
  12. 12Peerzada R. Hussain, Raghuveer S. Meena, Mohd A. Dar, Ali M. Wani, Gamma irradiation of sun-dried apricots (Prunus armeniaca L.) for quality maintenance and quarantine purposes, Radiation Physics and Chemistry, 2011, 80, 7, 817CrossRef
  13. 13C. Pénicaud, B. Broyart, S. Peyron, N. Gontard, V. Guillard, Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food, Journal of Food Engineering, 2011, 104, 1, 96CrossRef
  14. 14Kulveer Singh Ahlawat, Bhupender Singh Khatkar, Processing, food applications and safety of aloe vera products: a review, Journal of Food Science and Technology, 2011, 48, 5, 525CrossRef
  15. 15Dattatreya M. Kadam, Deepak Raj Rai, R.T. Patil, Robin A. Wilson, Sumandeep Kaur, Rahul Kumar, Quality of fresh and stored foam mat dried Mandarin powder, International Journal of Food Science & Technology, 2011, 46, 4, 793Wiley Online Library
  16. 16V.P. Valdramidis, P.J. Cullen, B.K. Tiwari, C.P. O’Donnell, Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing, Journal of Food Engineering, 2010, 96, 3, 449CrossRef
  17. 17B.K. Tiwari, C.P. O' Donnell, K. Muthukumarappan, P.J. Cullen, Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice, LWT - Food Science and Technology, 2009, 42, 3, 700CrossRef
  18. 18Mohammad A. Mir, Peerzada R. Hussain, Shafi Fouzia, Abdul H. Rather, Effect of sulphiting and drying methods on physico-chemical and sensorial quality of dried apricots during ambient storage, International Journal of Food Science & Technology, 2009, 44, 6, 1157Wiley Online Library
  19. 19Beatriz N. Pirone ., Monica R. Ochoa ., Alicia G. Kesseler ., Antonio De Michelis ., Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits, American Journal of Food Technology, 2007, 2, 5, 377CrossRef
  20. 20Arda Serpen, Vural Gökmen, Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions, Food Chemistry, 2007, 104, 2, 721CrossRef