Mathematical modeling of ascorbic acid thermal degradation in orange juice during industrial pasteurizations

Mathematical modeling of ascorbic acid thermal degradation in orange juice during industrial pasteurizations

Roniérik Pioli Vieira, João Benhur Mokochinski, Alexandra C. H. F. Sawaya

ARTIGO

Inglês

Orange juice is submitted to thermal treatment to increase its shelf life, which may result in loss of ascorbic acid. This paper uses mathematical models and simulations to reproduce the experimental data of ascorbic acid thermal degradation kinetics. Two different models were considered, and all...

FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP

Fechado

Mathematical modeling of ascorbic acid thermal degradation in orange juice during industrial pasteurizations

Roniérik Pioli Vieira, João Benhur Mokochinski, Alexandra C. H. F. Sawaya


										

Mathematical modeling of ascorbic acid thermal degradation in orange juice during industrial pasteurizations

Roniérik Pioli Vieira, João Benhur Mokochinski, Alexandra C. H. F. Sawaya

    Fontes

    Journal of food process engineering

    Vol. 39, no. 6 (Dec., 2016), p. 683-691