Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

Table 10

Effect of temperature and solids content on anaerobic degradation of ascorbic acid in orange serum and in whole orange juice. Adapted from [216].

Solids content (°Bx)	Temperature (𝐾)	Orange serum rate constant 𝐾  × 10^4 (min^−1)	Orange serum 𝐸𝑎 (kcal/mol, temp. 70.3–97.6°C)	Orange juice rate constant 𝐾  × 10^4 (min^−1)	Orange juice 𝐸𝑎 (kcal/mol, temp. 70.3–97.6°C)	Orange serum Reaction constant ln (𝐴0, temp. 70.3–97.6°C)	Orange juice reaction constant ln (𝐴0, temp. 70.3–97.6°C)
12.7	343.5	0.43	29.2	0.45	30.7	32.8	35.2
37.3	343.5	0.91	28.6	1.45	23.3	32.5	25.3
55.8	343.5	1.16	30.3	1.29	28.7	35.5	33.2
80.6	343.5	2.89	30.8	2.74	27.5	37.2	32.2
12.7	355.2	2.34	29.2	2.99	30.7	32.8	35.2
37.3	355.2	3.31	28.6	4.16	23.3	32.5	25.3
55.8	355.2	6.23	30.3	6.17	28.7	35.5	33.2
80.6	355.2	18.4	30.8	11.2	27.5	37.2	32.2
12.7	364.4	5.47	29.2	8.86	30.7	32.8	35.2
37.3	364.4	9.27	28.6	10.6	23.3	32.5	25.3
55.8	364.4	17.7	30.3	18.2	28.7	35.5	33.2
80.6	364.4	46.9	30.8	34.5	27.5	37.2	32.2
12.7	370.8	10.3	29.2	11.3	30.7	32.8	35.2
37.3	370.8	20.3	28.6	17.4	23.3	32.5	25.3
55.8	370.8	29.6	30.3	26.6	28.7	35.5	33.2
80.6	370.8	80.0	30.8	48.9	27.5	37.2	32.2