KINETIC MODELLING OF VITAMIN C AND COLOUR LOSS OF KIWIFRUIT PULP AT PASTEURIZATION TEMPERATURE AND STORAGE CONDITION

Abstract

The effect of pasteurisation treatment on the degradation kinetics of vitamin C and the colour of kiwifruit pulp was evaluated at 60 ºC, 70 ºC and 80 ºC of pasteurization temperature for 10 minute. The processed samples were stored at 25 ºC. The degradation kinetics of vitamin C in kiwi fruit pulp was noticed at 25 ºC. The loss of vitamin C was dependent on time and temperature, which was carried out by the Arrhenius equation and activation energy. For regulating the magnitude of the parameters in agreement with the change in colour of the model, the colour change of kiwi fruit pulp was observed at 25 ºC storage temperature. The Physicochemical properties were assessed by the kiwi fruit pulp pasteurised at various temperatures and stored at 25ºC for 15 days. From the experiment, it was concluded that the rate of vitamin C loss was affected by the high temperature of pasteurisation.