Kinetic Parameters for Thermal Inactivation of Pantothenic Acid

Decimal reduction values (D values) and activation energies for destruction of pantothenic acid (PA) in KH phthalate buffer, pH 4, 5 and 6, in meat puree and in pea puree at temperatures between 118‐143°C were determined using the thermal death time tube method and the Arrhenius equation, Samples were assayed according to AOAC (1975) microbiological method for pantothenic acid. Activation energies ranged from 20,000‐38,000 Cal/mole. As pH increased from 4 to 7, activation energies also increased. The D 1 2 1 values ranged from 4‐32 hr for buffered systems and from 38‐40 hr for food systems. These large D values for foods would indicate that PA is not very heat labile and is more stable in these food systems compared to buffered systems.