High temperature has effects on vit

High temperature has effects on vitamin C content of fruits,
blanching in hot water can cause an appreciable loss in
vitamin C that is thermally labile. Ascorbic acid oxidase
needs to be inactivated; this prevents enzyme-catalyzed
reaction during processing. It can be inffered from results
that the lower the temperature, the higher the availability of
vitamin C in fruit juice. It is better to maintain or store
vitamin C in a place below the room temperature
Many chemical reactions contribute to the loss of storage life
of vitamin C and hence the chemical deterioration of fruits.
The majority of these reactions are enzymatically driven
while others are chemical reactions that occur because of the
senescence. This involves colour, flavor, and odour changes
that result from a chemical reaction between the constituents
of the fruits. The biochemical reactions occurring over the
storage period together with microbial action in all the fruit
juices resulted in pH changes. Ascorbic acid is readily
oxidized hence, the use of Metaphosphoric acid and Acetic
acid to suppress metabolic activity upon disruption of the cell
and to precipitate proteins. (Frank, et al., 2004).
This study supports the common perception that fresh is
often best for optimal vitamin C content, as long as the fresh
undergoes minimal storage at room temperature or heated.
Loss of vitamin C with time differs from one fruit to other
under similar storage environments. While boiled samples
cause significant loss of vitamin C in the fruits (Maria,
Encarna and Kader, 2006). For example, handling, storage,
boiling, and oxygen is the most destructive ingredient in juice
should be discouraged from being display in the hot weather
above room temperature in order to maintain production
concentration.

ผลลัพธ์ (อังกฤษ) 2:

High Temperature effects on Vitamin C content of Fruits has,
blanching in hot Water Can Cause Loss Appreciable an in
Vitamin C that is thermally labile. Ascorbic acid oxidase
Needs to be inactivated; this prevents enzyme-catalyzed
Reaction during Processing. It Can be Inffered from results
that the Lower the Temperature, the higher the Availability of
Vitamin C in Fruit Juice. It is better to maintain or Store
Vitamin C in a Place Below the Room Temperature
Many Chemical reactions Contribute to the Loss of Storage Life
of Vitamin C and hence the Chemical deterioration of Fruits.
The majority of these reactions are enzymatically driven
while others are Chemical reactions. that occur because of the
senescence. This Involves Colour, Flavor, and odor changes
that Result from a Chemical Reaction between the constituents
of the Fruits. The Biochemical reactions occurring over the
period Together with microbial Storage Action in all the Fruit
juices resulted in pH changes. Ascorbic acid is readily
oxidized hence, the use of Metaphosphoric acid and Acetic
acid to Suppress upon disruption of the metabolic Activity Cell
Proteins and to precipitate. (Frank, et al., In 2004).
This Study SUPPORTS the common perception that Fresh is
often Best for Optimal Vitamin C content, as long as the Fresh
undergoes Minimal Storage at Room Temperature or heated.
Loss of Vitamin C with time differs from one. Other Fruit to
Storage under similar environments. While boiled samples
Cause Loss of Vitamin C in the significant Fruits (Maria,
Encarna and Kader, the 2,006th). For example, Handling, Storage,
Boiling, and Oxygen is the Most destructive ingredient in Juice
should be discouraged from being in the hot Weather Display
Room Temperature above in Production Order to maintain
concentration.