The Kinetics of Ascorbic Acid Degradation in Ogbono Soup during Cooking

Oladimeji Olusegun, Idowu-Adebayo Folake, Oni Kunle


Degradation kinetics of ascorbic acid was investigated in ‘ogbono’ soup during cooking at different temperatures between 60oC and 80oC. The results confirmed that mixed order kinetics (of zero- and first-order model) is adequate in describing the degradation reactions. The rate constant increased with temperature according to an Arrhenius-type relationship. The activation energy was 34KJ/mol and at the average temperature of the range tested, the rate constant was 4.2 x 10-4/hr.

Keywords: Ascorbic acid, Cooking, Degradation, Irvingia gabonensis, Mixed order kinetics


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ISSN (Paper)2224-7467 ISSN (Online)2225-0913

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