Effect of Temperature on Rate of Destruction of Various Food Components

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a href=http://www.superfoodhealthyliving.com/article-Marine-Phytoplankton.htmlOrganic Marine Phytoplankton/a /nComponent minutes at 250 degrees F Ea(kcal/mol) Vitamins 100 to 1000 20-30 Quality factors 5 to 500 10-30 (texture, color, flavor) Enzyme inactivation 1 to 10 10-100 Vegetative cell inactivation 0.001 to 0.01 80-200 Spore inactivation 0.1 to 5 50-200 At 121 degrees C (249.8 F) the nutritional components decreased by 90%/nAt relatively low thermal processing temperatures, the destruction of enzymes is greater than that for microorganisms. The temperature range where the destruction rate of enzymes equals that for microorganisms is generally 270-290 degrees F. /nThe fact that application of thermal energy to foods reduces the nutritive value of some components cannot be contested. /nBulgaria, Sofia Dayton, Ohio Honduras, Tegucigalpa Montenegro, Podgorcia Orange, Australia Sri Lanka, Colombo Richmond, California Mina Saqr, United Arab Emirates, Mina Saqr, UAE McKinney, Texas Amarillo, Texas/nhttp://www.superfoodhealthyliving.com/article-Marine-Phytoplankton.html

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http://ecorptv.com/video/87889/Effect-of-Temperature-on-Rate-of-Destruction-of-Various-Food-Components

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