Lima, Heskitt, Burianek, Nokes, and Sastry (1999) used ohmic heating to heat orange juice for 30 min at 90 °C with an electric field of 18.2 V cm−1, and DAA was approximately 21%. Clearly,

the literature values for ascorbic acid degradation in food products are quite varied. This behavior may be due to vitamin C degradation mechanisms that differ depending on the nature of the food system or reaction medium. Degradation can occur through aerobic and/or anaerobic pathways, depending on a number of factors such as pH, acidity, Afatinib chemical structure metal ions, light, humidity, water activity, temperature, presence of amino acids, carbohydrates, lipids and enzymes, among others ( Gregory, 1996). A statistical analysis was conducted to evaluate the influence of the voltage (VT) and the solids content (SC) on the DAA. Table 3 presents the analysis of the perturbations caused by the factors on DAA. This table also presented the same analysis for DVTC, which will be discussed later. Linear and quadratic effects of VT significantly

influenced DAA at a 95% confidence level. VT exerted a positive effect on DAA, indicating that DAA increased when VT changed from the minimum to the maximum value. The linear effect of SC also significantly influenced DAA but it is worth mentioning that its p coefficient was 0.019, a value very close to the stipulated confidence limit. selleck compound It is also possible to observe that the influence of voltage was stronger than the influence of solids content on DAA. Lima et al. (1999) verified that the presence of an electric field had no significant effect on the ascorbic acid degradation in orange juice. Although there was electrolysis and metal corrosion when stainless steel electrodes were used, these phenomena did not affect the final concentration of ascorbic acid. However, Assiry et al. (2003) found that during ohmic heating of a buffer solution of pH 3.5, the power, the temperature and the NaCl content affected

(-)-p-Bromotetramisole Oxalate the degradation rate of ascorbic acid. According to these authors, electrode reactions and electrolysis products may influence both, the reaction mechanism and the kinetics parameters. In the present work, despite using platinum electrodes, electrolysis and electrochemical reactions were observed at a low intensity. Gas production appeared to occur above 40 °C. The presence of stainless steel temperature sensors may have contributed to the occurrence of these reactions. Qihua, Jindal, and Van Winden (1993) also observed bubble formation during the heating process probably because of some electrochemical reactions, especially when the orange juice temperature reached 50 °C. According to Gregory (1996), the presence of iron may adversely affect the ascorbic acid retention, catalyzing the degradation pathways involving oxygen.