The loss of thiamin in fortified pasta was studied under steady state conditions of 30°, 37° and 45°C. Using this data and the Arrhenius relationship, the reaction kinetics for each temperature were determined and then used to predict the loss of thiamin in pasta stored under a sine wave fluctuating temperature condition (25°/45°C). The predicted values were compared to actual losses found in pasta stored in the sine wave condition. Three statistical methods were utilized to specify the confidence in the predicted values. The Hicks‐Schwimmer‐Labuza model was found to be adequate for the prediction of the amount of loss from steady state data (20–25% error).
|Original language||English (US)|
|Number of pages||12|
|Journal||Journal of Food Processing and Preservation|
|State||Published - Dec 1982|