Efecto del escaldado sobre el color y cinética de degradación térmica de la vitamina C de la pulpa de mango de hilacha (Mangífera indica var magdalena river)

Abstract

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 k 1 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.