INFLUENCE OF VARIOUS THERMAL TREATMENTS OVER VITAMIN C CONCENTRATION IN LEMONS
ANDREI I. SIMION *, LÄ‚CRÄ‚MIOARA RUSU, IOANA ÅžTEFÄ‚NESCU, LUCIAN GAVRILÄ‚ UNIVERSITY OF BACÄ‚U, FACULTY OF ENGINEERING, DEPARTMENT OF CHEMISTRY AND ENGINEERING OF FOOD PRODUCTS AND ENVIRONMENTAL PROTECTION, CALEA MÄ‚RÄ‚ÅžEÅžTI 157, 600115 BACÄ‚U, ROMANIA
(*)CORRESPONDING AUTHOR: ASIMION@UB.RO
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.
