Abstract
Predicting the evolution of vitamin C concentration in different thermal treatments could be beneficial in offering an estimative nutritive value for food products which are in the conceptual stage. Known for its chemical instability, vitamin C can be deactivated by a wide range of oxidizing agents, but in food industry the most common cause of vitamin C reduction is the use of various thermal processes alongside raw materials conversion into the final products. Mathematical analysis for a comparative study about the variations of vitamin C concentrations in lemons, variations produced by the uses of low, medium and respectively high temperature treatments is presented in this paper.
Cuvinte cheie
vitamin C
food processing
mathematical analysis
lemons