Determination of reaction orders for ascorbic acid degradation during sterilization using a new experimental device: The thermoresistometer Mastia® - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles LWT - Food Science and Technology Year : 2017

Determination of reaction orders for ascorbic acid degradation during sterilization using a new experimental device: The thermoresistometer Mastia®

Abstract

Sterilization is the most relevant technique to guaranty safety of shelf-stable highly hydrated food products at ambient temperature. However, these thermal processes are often optimised to microbiological aspect and consequently are not without consequences on food quality. Ascorbic acid's degradation at sterilization temperature (>100 °C) is poorly documented. Using a new instrumented reactor (thermoresistometer Mastia®), the behavior of ascorbic acid was studied in food model solution at pH = 3.5, in aerobic and anaerobic conditions from 95 °C to 125 °C. In anaerobic conditions, degradation was slow and followed first order kinetics (k125°C = 2.88*10-3 min-1, Ea = 96 kJ/mol). In aerobic conditions, reactions were faster with total elimination of ascorbic acid in about 4 h, and the data were best fitted using 0.5-order, while reaction speed varied little with temperature.
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hal-02622313 , version 1 (26-05-2020)

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Nizar Al Fata, Stéphane Georgé, Stephane André, Catherine M.G.C. Renard. Determination of reaction orders for ascorbic acid degradation during sterilization using a new experimental device: The thermoresistometer Mastia®. LWT - Food Science and Technology, 2017, 85, pp.487-492. ⟨10.1016/j.lwt.2016.08.043⟩. ⟨hal-02622313⟩
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