Journal of the Korean Home Economics Association 1970;8(1):87-92.
식생활부 : Mixer 및 소금물 처리에 의한 사과의 Ascorbic Acid 함량의 변화
강신주 , 윤영숙
Study ascorbic acid in apple by treatment of mixer and salt solution
Sin Ju Kang , Young Sook Yun
ABSTRACT
Recently it has become a common belief that ascorbic acid comes to break up in the process of making its color after peeling it. In this study the writer has attempted to observe whethier ascorbc acid really breaks up or not, what percentage of salt is needed in water to keep ascorbic acid in the best condition. Ascorbic acid was quantified by the spectrophotometric method. The results were obtained as follows; It seems that ascorbic acid does not break up considerably in mixing by the imxer for two minutes and if the mixing lasts longer ascorbic acid breaks up by heat and presumably by enzyme and oxidation. Generally at our home the breaking of ascorbic acid usually does not appear so much as only two minutes, mixing gives us the desirable result.
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