Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Ascorbic Acid Contents Induced from Gamma Irradiation, Heating and Microwave Treatments

방사선 조사, 가열 및 마이크로웨이브처리에 따른 Ascorbic Acid의 함량변화

  • 변명우 (한국원자력연구소 방사선식품공학연구실) ;
  • 이인숙 (한국원자력연구소 방사선식품공학연구실) ;
  • 이경행 (한국원자력연구소 방사선식품공학연구실) ;
  • 육홍선 (한국원자력연구소 방사선식품공학연구실) ;
  • 강근옥 (한경대학교 생활관리학과)
  • Published : 1999.08.01
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Abstract

The changes in L ascorbic acid content by processing treatments; gamma irradiation, heating and microwave were investigated using high performance liquid chromatography. The content of L ascorbic acid in standard solutions and citrus fruits decreased from 27.4 to 44.9% and from 6.9 to 21.9%, re spectively, by gamma irradiation doses in the range of 1 to 10 kGy. By heating treatments, L ascorbic acids in standard solutions and citrus fruits were destroyed 22.5 to 36.8% and 4.5 to 18.1%, respectively. By microwave treatment, L ascorbic acid content also decreased from 23.1 to 47.4% and from 6.5 to 22.6%, respectively.

Keywords

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