Aqueous extraction of solubles from oranges: A kinetic study

Authors

Clark Chambers, University of Wollongong
Kim Exaudi-Larsen, University of Wollongong
William E. Price, University of WollongongFollow

RIS ID

67378

Publication Details

Chambers, C., Exaudi-Larsen, K. & Price, W. E. (1996). Aqueous extraction of solubles from oranges: A kinetic study. Food Chemistry, 57 (4), 483-486.

Abstract

The kinetics of the aqueous extraction of solubles from oranges has been investigated as a function of temperature (50-88°C). The data fit simple firstorder kinetics and indicate rate constants of between 4.8x 10-4 S-I and 2 xl 0-3 S-I. This is equivalent to a half-life for the process of between 22 min and 7 min. The temperature-dependence of the kinetics of extraction was found to be similar to that obtained for the extraction of other foodstuffs, including the extraction of solubles from black tea. An activation energy of 37 kJ mol- I was obtained over the temperature range considered.