• Corpus ID: 21458451

Effect of thermal treatment on ascorbic acid content of pomegranate juice

@inproceedings{Paul2012EffectOT,
  title={Effect of thermal treatment on ascorbic acid content of pomegranate juice},
  author={Ranu Paul and Uma Ghosh},
  year={2012}
}
Pomegranate (Punica granatum) is one of the important fruit crops in India and the juice from pomegranate is one of the nature’s good antioxidants source. The loss in antioxidant property in response to vitamin C and total phenolic content over the temperature range of 70-90°C was studied. The degradation kinetics of ascorbic acid in pomegranate juice during thermal treatment of 70-90°C was also studied. The loss of ascorbic acid followed the first order kinetic model. The temperature… 

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