Cinética de degradação da vitamina C durante a produção de suco concentrado de abacaxi com hortelã.

Abstract

The fruit juices are part of the quality of life of the population today, but the quality of this product is a study of extreme necessity, to be a product with an extremely high vitamin C rate, allows the enzymatic browning and the amount of free water present in the composition allows the product to deteriorate for this reason it is necessary to study a preservation method which prioritizes the lifetime of the product, and that makes their practical use. The concentration of the pineapple juice with mint was obtained through the evaporation process. Three temperatures were used (70, 80 and 90 ° C) to adjust appropriately the curve of the degradation kinetics, which use the mathematical model through a chemical reaction, one can obtain a reaction rate. The heating allows the juice vitamin C, a volatile compound has degradation during the process. Hereby, positive results were obtained for the degradation curve at a temperature of 70 to 80 ° C, where the values for an average time of seven and a half, reducing the concentration of vitamin C in 1%. Sensory analysis of the product was carried out and also compared to the natural juice and juice into pulp.