المؤشرات الحركية لهدم حامض الأسكوربيك لعصير ثمار النارنج أثناء الخزن

الملخص EN

It was found that the order of ascorbic acid degradation reaction is first order and there was an increasing in rate constant(K) in the case of increasing of the temperature,but the rate constant was decreased with the increasing the concentration of samples.It was found that the increasing of temperature about 10°C raised the values of coefficient temperature (Q10) in amount between 1.693-1.988 time for concentration 11 Brix and 1.500-1.872 time for concentration 50 Brix .The activation energy (Ea) decreased with increasing of the concentration of samples.

The frequency coefficient decrease with increasing the concentration of samples.

It was found that the shelf life of samples according to ascorbic acid degradation decreased with increasing the temperature of storage but it was increased with increasing the concentration of samples