Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/14572
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dc.contributor.authorPaul, Ranu-
dc.contributor.authorGhosh, Uma-
dc.date.accessioned2012-08-28T05:39:41Z-
dc.date.available2012-08-28T05:39:41Z-
dc.date.issued2012-07-
dc.identifier.issn0975-0967 (Online); 0972-5849 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/14572-
dc.description309-313en_US
dc.description.abstractPomegranate (Punica granatum) is one of the important fruit crops in India and the juice from pomegranate is one of the nature’s good antioxidants source. The loss in antioxidant property in response to vitamin C and total phenolic content over the temperature range of 70-90°C was studied. The degradation kinetics of ascorbic acid in pomegranate juice during thermal treatment of 70-90°C was also studied. The loss of ascorbic acid followed the first order kinetic model. The temperature dependence of this degradation reaction can be described well by Arrhenius equation. The activation energy for this reaction was 81.67 kJ/mol but the retention of ascorbic acid and total phenolic content of the juice treated at 70°C for 90 min was more than 69 and 90%, respectively as that of the fresh pomegranate juice. en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJBT Vol.11(3) [July 2012]en_US
dc.subjectActivation energyen_US
dc.subjectArrhenius equationen_US
dc.subjectAscorbic aciden_US
dc.subjectKineticsen_US
dc.subjectPomegranateen_US
dc.subjectThermal treatmenten_US
dc.titleEffect of thermal treatment on ascorbic acid content of pomegranate juiceen_US
dc.typeArticleen_US
Appears in Collections:IJBT Vol.11(3) [July 2012]

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