Summary
This paper, published in the Journal of Food Engineering in 2007, investigates the kinetics of vitamin C (ascorbic acid) degradation in food — most likely fresh-cut produce — as a function of storage time and temperature. Rico et al. apply mathematical modelling to characterise the rate and pattern of nutrient loss, providing quantitative parameters that describe how rapidly ascorbic acid diminishes under different conditions. The findings are likely to be of relevance to post-harvest management and supply chain design, where minimising nutrient loss is a practical concern.
UK applicability
The kinetic modelling approach and findings are broadly applicable to UK food supply chain and retail contexts, where fresh-cut and minimally processed vegetables are widely consumed and stored under chilled conditions; the results may inform cold-chain management and packaging decisions relevant to UK produce retailers and processors.
Key measures
Ascorbic acid concentration (mg/100g or mg/kg); degradation rate constants (k); half-life (t½); temperature coefficients (Q10 or activation energy, Ea)
Outcomes reported
The study examined the rate and pattern of ascorbic acid (vitamin C) degradation in food products, likely fresh-cut vegetables, under varying temperature or atmospheric conditions. It reports kinetic parameters such as rate constants and half-life values describing nutrient loss over time.
Topic tags
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