Development of a Model System to Evaluate Ascorbic Acid Destruction at Various Time/microwave Power Levels
Begum, Shahnaz
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https://hdl.handle.net/2142/83670
Description
Title
Development of a Model System to Evaluate Ascorbic Acid Destruction at Various Time/microwave Power Levels
Author(s)
Begum, Shahnaz
Issue Date
2001
Doctoral Committee Chair(s)
Susan Brewer
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
In conclusion, ascorbic acid retention and peroxidase destruction in all three vegetables was higher at longer times and higher power levels. Model developed to evaluate RAA preservation in broccoli was applicable to predict RAA preservation in green bean and asparagus. These findings are consistent with those of HTST treatments, which are effective to destroy microorganisms and enzymes and preserve nutrient quality of the product.
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