ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Kinetics of the loss on heating of vitamin A (measured as transretinol) were determined in liver and fat mixtures. Five variables (fat, protein and moisture contents, copper concentration, and pH) were studied in a two-stage experimental design. Steady-state heating, in small tubes at three different temperatures (102°, 112°, 122°C) for times up to 400 min was used to determine order of reaction, rate constants, and temperature dependence of the rate of loss of vitamin A. The rate followed apparent first order kinetics and the Arrhenius relationship explained its temperature dependence. Significant factors affecting rate were moisture content and copper. Activation energy ranged from 36–122 kJ/mol with changes in composition.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb12727.x
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