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INFLUENCE OF VARIOUS THERMAL TREATMENTS OVER VITAMIN C CONCENTRATION IN LEMONS


ANDREI I. SIMION *, LĂCRĂMIOARA RUSU, IOANA ŞTEFĂNESCU, LUCIAN GAVRILĂ
UNIVERSITY OF BACĂU, FACULTY OF ENGINEERING, DEPARTMENT OF CHEMISTRY AND ENGINEERING OF FOOD PRODUCTS AND ENVIRONMENTAL PROTECTION, CALEA MĂRĂŞEŞTI 157, 600115 BACĂU, ROMANIA
(*)CORRESPONDING AUTHOR: ASIMION@UB.RO

Issue:

SCSCC6, Volume IX, No. 4

Section:

Volume IX, No. 4 (2008)

Abstract:

The chemical instability of vitamin C acid is due to the fact that it is a strong reducing agent and can be deactivated by a wide range of oxidizing agents. In food industry the use of various thermal processes has, in the most cases, a negative impact over the preservation of vitamin C content alongside raw materials conversion into the final products. A comparative study about the variations of vitamin C concentrations in lemons is presented in this paper, variations being produced by the uses of low, medium and respectively high temperature treatments.

Keywords:

vitamin C, food processing, citrus fruits, lemons.

Code [ID]:

CSCC6200809V04S01A0011 [0002617]

Full paper:

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