Rate constant for the degradation of lycopene pigment in tomato puree heated at 80°C was found as 9.2×10²h', and the initial concentration of lycopene was 1.46 mg/100 g.

Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
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Slope values for the degradation of thiamine in soymilk heated at various temperatures
Temperature (°C)
slope x 10° (min")
65
-1.780
75
-2.866
85
-6.079
100
-10.421
Rate constant for the degradation of lycopene pigment in tomato puree heated at 80°C was
Iound as 9.2x10 h', and the initial concentration of lycopene was 1.46 mg/100 g.
What would be the concentration of lycopene (in mg/100 g) in tomato puree after
heating at 80°C for 22.5 h?
Transcribed Image Text:Slope values for the degradation of thiamine in soymilk heated at various temperatures Temperature (°C) slope x 10° (min") 65 -1.780 75 -2.866 85 -6.079 100 -10.421 Rate constant for the degradation of lycopene pigment in tomato puree heated at 80°C was Iound as 9.2x10 h', and the initial concentration of lycopene was 1.46 mg/100 g. What would be the concentration of lycopene (in mg/100 g) in tomato puree after heating at 80°C for 22.5 h?
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