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.
Cuvinte cheie
vitamin C
food processing
citrus fruits
lemons