Kinetic performance of ascorbic acid degradation on local lemon juice using different packaging materials at storage

Abstract

Kinetic of ascorbic acid dissolution of vitamin ( C ) in Lemon juice 10 Brix packaged in glass and plastic bottles stored at 20,30 and 40°C for four months have been investigated .The results showed that increasing temperature and period storage caused decreasing in ascorbic acid content and increasing nonenzymatic browning. The stability of ascorbic acid and reduced of nonenzymatic browning was better in the packed in glass bottles. The results of ascorbic acid degradation kinetic parameter showed that the order of the reaction is First and there was an increasing in rate constant(K)in the case of increasing of the storage temperature and in the samples of glass bottlesk.The activation energy (Ea) decrease in plastic bottles. It was found that the shelf life of samples decreased with increasing the storage temperature .We got in this study the shelf life of ascorbic acid from 0 to 500C.