Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity

The influence of different electrolytes (NaCl, KCl and Na2SO4) on the kinetics of thiamine degradation in model systems of reduced water activity (aw = 0·95), at pH values of 4·0 and 5·5 and at different processing temperatures (80°C, 90°C and 100°C) was studied. In all cases a first order reaction...

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Autores principales:	Mauri, Liliana Mabel, Alzamora, Stella Maris, Tomio, Josefina María
Publicado:	1992
Materias:	electrolyte potassium chloride sodium chloride sodium sulfate thiamine water article degradation food composition food preservation kinetics model ph temperature
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v45_n1_p19_Mauri http://hdl.handle.net/20.500.12110/paper_03088146_v45_n1_p19_Mauri
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_03088146_v45_n1_p19_Mauri
record_format	dspace
spelling	paper:paper_03088146_v45_n1_p19_Mauri2023-06-08T15:31:46Z Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity Mauri, Liliana Mabel Alzamora, Stella Maris Tomio, Josefina María electrolyte potassium chloride sodium chloride sodium sulfate thiamine water article degradation food composition food preservation kinetics model ph temperature The influence of different electrolytes (NaCl, KCl and Na2SO4) on the kinetics of thiamine degradation in model systems of reduced water activity (aw = 0·95), at pH values of 4·0 and 5·5 and at different processing temperatures (80°C, 90°C and 100°C) was studied. In all cases a first order reaction kinetics for thiamine degradation was confirmed. The strong influence of temperature and pH on the rates of degradation was evident. The adjustment of aw with electrolytes, particularly NaCl or KCI, exerts a protective effect on thiamine destruction, compared with a buffer system (without solute addition) or with systems containing non-electrolytes. Activation energies seemed to be independent of the type of solute and ranged from 27 to 29 kcal mole-1. © 1992. Fil:Mauri, L.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tomio, J.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1992 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v45_n1_p19_Mauri http://hdl.handle.net/20.500.12110/paper_03088146_v45_n1_p19_Mauri
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	electrolyte potassium chloride sodium chloride sodium sulfate thiamine water article degradation food composition food preservation kinetics model ph temperature
spellingShingle	electrolyte potassium chloride sodium chloride sodium sulfate thiamine water article degradation food composition food preservation kinetics model ph temperature Mauri, Liliana Mabel Alzamora, Stella Maris Tomio, Josefina María Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity
topic_facet	electrolyte potassium chloride sodium chloride sodium sulfate thiamine water article degradation food composition food preservation kinetics model ph temperature
description	The influence of different electrolytes (NaCl, KCl and Na2SO4) on the kinetics of thiamine degradation in model systems of reduced water activity (aw = 0·95), at pH values of 4·0 and 5·5 and at different processing temperatures (80°C, 90°C and 100°C) was studied. In all cases a first order reaction kinetics for thiamine degradation was confirmed. The strong influence of temperature and pH on the rates of degradation was evident. The adjustment of aw with electrolytes, particularly NaCl or KCI, exerts a protective effect on thiamine destruction, compared with a buffer system (without solute addition) or with systems containing non-electrolytes. Activation energies seemed to be independent of the type of solute and ranged from 27 to 29 kcal mole-1. © 1992.
author	Mauri, Liliana Mabel Alzamora, Stella Maris Tomio, Josefina María
author_facet	Mauri, Liliana Mabel Alzamora, Stella Maris Tomio, Josefina María
author_sort	Mauri, Liliana Mabel
title	Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity
title_short	Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity
title_full	Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity
title_fullStr	Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity
title_full_unstemmed	Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity
title_sort	effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity
publishDate	1992
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v45_n1_p19_Mauri http://hdl.handle.net/20.500.12110/paper_03088146_v45_n1_p19_Mauri
work_keys_str_mv	AT maurililianamabel effectofelectrolytesonthekineticsofthiaminelossinmodelsystemsofhighwateractivity AT alzamorastellamaris effectofelectrolytesonthekineticsofthiaminelossinmodelsystemsofhighwateractivity AT tomiojosefinamaria effectofelectrolytesonthekineticsofthiaminelossinmodelsystemsofhighwateractivity
_version_	1768541894840680448

Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity

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