WATER REFERENCE

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REPRINTS, COPIES
Furuya, E.M., J.J. Warthesen, and T.P. Labuza. 1984. Effects of water activity, light intensity and physical structure of food on the kinetics of riboflavin photodegradation. Journal of Food Science 49:525.

Purpose: This study had four objectives. They were:
  • evaluate the kinetics of the light-induced riboflavin loss in several liquid and dry systems
  • determine the effect of water activity on the rate of riboflavin loss using a broad range of relative humidities.
  • determine if changes in light intensity at levels below 150 ft-c influence riboflavin loss in macaroni significantly
  • evaluate the use of lumichrome as a quantitative indicator of riboflavin loss in foods
    • Abstract:The kinetics of light-induced riboflavin degradation were evaluated in elbow macraoni, particulate macaroni, nonfat dried milk, skim milk, and a buffered solution of riboflavin. A first order degradative mechanism was observed in liquid systems, while a two-phased mechanism was observed in dry food systems. Light intesisties of 25, 50 or 100 ft-c showed no significant differences in effect on the rate of riboflavin loss in elbow macaroni; however, a very dim light showed only a single-phased first order rate of loss. In elbow macaroni exposed to a broad range of water activities the degradation of riboflavin increased at elevated relative humidities. Lumichrome was determined to have limited use as a quantitative indicator of riboflavin loss, but could be used as a qualitative indicator of riboflavin degradation.

    Updated: Thursday, September 6, 2007.

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