Abstract

MENDOZA-CORVIS, Fernando A; HERNANDEZ, Elvis J  and  RUIZ, Luis E. Effect of Blanching on the Color and Thermal Degradation Kinetics of Vitamin C of Mango of Hilacha Pulp (Mangifera indica var magdalena river). Inf. tecnol. [online]. 2015, vol.26, n.3, pp.09-16. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000300003.

The objective of this research was to determine the degradation kinetics of vitamin C and the effect of blanching in the color of mango of hilacha pulp sweetened with 20% sucrose. The determination of vitamin C was performed using 2.6 Dichlorophenol indophenol method and color using a colorimeter Color Flex EZ mark HunterLab. The kinetic parameters were determined by the least square method and the statistical analysis with the software Desing expert 6.0. Vitamin C followed degradation kinetics of first order in all treatments. The degradation rate constant k₁ increased with the process temperature elevation, with a maximum value of 0.061 min^-1 for the treatment at 85°C for 10 min. The value of the half life time t_1/2 and the reduction time D decreased to half of their values with the elevation of the temperature from 65°C to 85°C with values of 11.23 min and 37.30 min, respectively. The activation energy Ea was 8.57 Kcal/mol.

Keywords : vitamin C; kinetic parameters; activation energy; vitamin degradation; blanching.

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