شماره ركورد كنفرانس :
4518
عنوان مقاله :
Investigation of the effect of ultrasound on ascorbic acid of fresh orange juice
Author/Authors :
Neda Mehmandoost Department of chemical engineering -Faculty of engineering - Islamic Azad University of Quchan , Rassoul Kadkhodaee Department of Food Technology- Khorasan Research Institute for Food Science and Technology, Mashad , Mohammad Taghi Hamed Mousavian Department of chemical engineering-Faculty of engineering-Ferdowsi university of Mashhad , Mahdi Niknam Shahrak Department of chemical engineering-Faculty of engineering-Ferdowsi university of Mashhad
كليدواژه :
Ultrasound , Ascorbic acid
عنوان كنفرانس :
The 7th International Chemical Engineering Congress & Exhibition (IChEC 2011
چكيده لاتين :
n this study the effect of high power ultrasound in degradation of ascorbic acid (Vitamin C) in
fresh orange juice was investigated. Fresh orange juice was sonicated at various temperatures and
acoustic amplitudes for different times at the constant frequency of 30 kHz. Then ascorbic acid
was measured. The results showed that ultrasound at the high temperature, had a significant effect
on vitamin C. Degradation of vitamin C was found to follow first order kinetics. It was also
demonstrated that the efficiency of vitamin C increased with decreasing temperature. This paper
will also present how the thermodynamic parameters of ΔS# and ΔH# changed with acoustic
amplitude.
