Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors
- 1 August 1986
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 21 (4) , 517-519
- https://doi.org/10.1111/j.1365-2621.1986.tb00431.x
Abstract
It was found that the loss of sorbic acid in stored peaches preserved by combined factors (water activity, pH, additives) followed first order reaction kinetics. Rate constants and activation energy (14 kcal/mol) were almost identical to those previously reported for sorbic acid loss in concentrated glucose solutions of identical water activity and pH.Keywords
This publication has 3 references indexed in Scilit:
- Stability of Sorbic Acid in Model Food Systems of Reduced Water Activity: Sugar SolutionsJournal of Food Science, 1986
- Degradation of sorbic acid in fruit squashes and fish pasteInternational Journal of Food Science & Technology, 1984
- SORBIC ACID LOSS FROM HIGH MOISTURE PRUNESJournal of Food Science, 1980