Neda Mehmandoost - Department of chemical engineering,Faculty of engineering, Islamic Azad University of Quchan, Iran
Rassoul Kadkhodaee - Corresponding Author Address : Department of Food Technology, Khorasan Research Institute for Food Science and Technology, Mashad, Iran
Mohammad Taghi Hamed Mousavian - Department of chemical engineering,Faculty of engineering, Ferdowsi university of Mashhad, Mashhad, Iran
Mahdi Niknam Shahrak - Department of chemical engineering,Faculty of engineering, Ferdowsi university of Mashhad, Mashhad, Iran

In this study the effect of high power ultrasound in degradation of ascorbic acid (Vitamin C) in fresh orange juice was investigated. Fresh orange juice was sonicated at various temperatures and acoustic amplitudes for different times at the constant frequency of 30 kHz. Then ascorbic acidwas measured. The results showed that ultrasound at the high temperature, had a significant effect on vitamin C. Degradation of vitamin C was found to follow first order kinetics. It was also demonstrated that the efficiency of vitamin C increased with decreasing temperature. This paperwill also present how the thermodynamic parameters of ΔS# and ΔH# changed with acoustic amplitude.

Ascorbic acid, Ultrasound