Mathematical Modeling Of Ascorbic Acid Thermal Degradation In Orange Juice During Industrial Pasteurizations

dc.creatorVieira
dc.creatorRonierik Pioli; Mokochinski
dc.creatorJoao Benhur; Sawaya
dc.creatorAlexandra C. H. F.
dc.date2016
dc.datedez
dc.date2017-11-13T13:54:31Z
dc.date2017-11-13T13:54:31Z
dc.date.accessioned2018-03-29T06:07:54Z
dc.date.available2018-03-29T06:07:54Z
dc.identifierJournal Of Food Process Enginneering . Wiley-blackwell, v. 39, p. 683 - 691, 2016.
dc.identifier0145-8876
dc.identifier1745-4530
dc.identifierWOS:000388274900015
dc.identifier10.1111/jfpe.12260
dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/jfpe.12260/abstract
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/329416
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1366441
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionOrange 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 kinetic parameters were identified using linear regression on the logarithmic curves of experimental data. A quick analytical method based on ultra high-performance liquid chromatography with tandem mass spectrometry was developed to quantify ascorbic acid degradation during the process at three different operating temperatures, allowing the determination of Arrhenius' equations. Ascorbic acid losses were simulated in a tubular industrial pasteurization system by developing an appropriate mathematical modeling, and the residence time presents a higher influence on the process than temperature. In addition, some thermodynamic parameters were evaluated, confirming that the process is not spontaneous but irreversible. PRACTICAL APPLICATIONS The mathematical modeling developed in this research can be used to estimate the ascorbic acid losses during industrial pasteurization processes. The case study of this paper concerns on tubular systems. However, the kinetic parameter estimation and the degradation rate obtained can be used in any industrial situation by an appropriate modeling adaptation, e.g., considering the common plate systems.
dc.description39
dc.description6
dc.description683
dc.description691
dc.descriptionFAPESP [2013/21306-0]
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageEnglish
dc.publisherWiley-Blackwell
dc.publisherHoboken
dc.relationJournal of Food Process Enginneering
dc.rightsfechado
dc.sourceWOS
dc.subjectResidence Time Distribution;taylor - Couette Flow;vitamin - C;citrus Juice;kinetics;storage;oxidation
dc.titleMathematical Modeling Of Ascorbic Acid Thermal Degradation In Orange Juice During Industrial Pasteurizations
dc.typeArtículos de revistas


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