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

Table 9

Effect of temperature and solids content on degradation of ascorbic acid in grape juice and concentrate. Adapted from [215].

Solids content (°Bx)	Temperature (°C)	Rate constant 𝐾  × 10^3 (min^−1)	𝐸𝑎 (kcal/mol)	Half life 𝑇1/2 (min)	Correlation coefficient-𝑟	Arrhenius equation coefficient ln(𝐾0)
11.2	61	1.276	4.98	543.2	0.968	0.845
	80	1.899		365.0	0.983
	95	2.503		276.9	0.983
	96	2.642		264.2	0.968
31.2	60	1.349	5.24	514.0	0.962	1.297
	75	1.874		369.7	0.987
	82	2.165		320.1	0.978
	91	2.701		265.8	0.89
47.1	61	1.430	6.69	485.0	0.981	3.531
	80	2.460		281.8	0.988
	90	3.121		221.9	0.982
	96	3.777		183.8	0.967
55.0	61	1.618	8.60	428.4	0.975	6.528
	75	2.715		255.3	0.985
	81	3.348		207.0	0.986
	91	4.712		147.1	0.994
62.5	68	3.022	11.28	229.4	0.973	10.802
	76	4.261		162.7	0.964
	81	5.365		129.2	0.972
	96	10.680		64.9	0.961