The Modelling of The Kinetic Degradation of Vitamin C in Fruits Under Market Storage Conditions

MODELLING VITAMIN C DEGRADATION KINETICS
IN FRUITS (PINEAPPLE, TOMATO AND PAWPAW)

UNDER MARKET STORAGE CONDITIONS
DONE BY
ENWEREJI CHIDI BEDE

20091640613
SUBMITTED TO
THE DEPARTMENT OF CHEMICAL ENGINEERING,

SCHOOL OF ENGINEERING AND ENGINEERING TECHNOLOGY,
FEDERAL UNIVERSITY OF TECHNOLOGY,
P.M.B 1526, OWERRI,
IMO STATE.
IN PARTIAL FULFILMENT FOR THE AWARD OF BACHELORS

DEGREE IN CHEMICAL ENGINEERING
OCTOBER, 2014
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CERTIFICATION
This is to certify that the work, MODELLING VITAMIN C DEGRADATION
KINETICS IN FRUITS (PINEAPPLE, TOMATO AND PAWPAW) UNDER
MARKET STORAGE CONDITIONS; carried out, is the original work of
ENWEREJI CHIDI BEDE (20091640613).
This work was carried out under strict supervision and has not been
submitted to any university or similar institution for the award of any
degree.
---------------------------ENGR. (DR.) M. S. NWAKAUDU
(SUPERVISOR)
-------------DATE
-----------------------------MR. A. C. NKWOCHA
(CO-SUPERVISOR)
-------------DATE
--------------------------------ENGR. (DR.) M. S. NWAKAUDU

(HEAD OF DEPARTMENT)
-------------DATE
--------------------------------ENGR. PROF. E. E. ANYANWU

(DEAN OF SEET)
-------------DATE
--------------------------------PROF. E. O. EKWUMANKAMA
(EXTERNAL EXAMINER)
-------------DATE
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DEDICATION
I dedicate this project work to the almighty God for his

enablement and to my Mother, MrsEnwereji T. I, for her allround support.
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AKNOWLEDGEMENT
It is my sincere pleasure to acknowledge and appreciate the head of
department of my unique department of chemical engineering, Engr. (Dr.)
M. S. Nwakaudu, for his unrelenting drive to position the chemical
Engineering department as the leading department in the federal university
of technology, owerri.
My sincere gratitude goes to my supervisors Engr (Dr.) M. S. Nwakaudu,
and Mr A. C. Nkwocha, for being there for me and taking pains to read
through my work and directing me not minding their official engagements.
Thanks a lot and may God continue to bless you and your families.
I also want to express my thanks to the department of chemical
engineering and the eminent lecturers in it for their tutelage through my
stay in the university. You people have being a source of inspiration to me
and for each time I encountered a challenge during the cause of the
project, I always went back to my notes for assistance. May God continue
to strengthen you.
I wish to also appreciate my project partner and colleague I. E. Ireaja, for
his intellectual support to the successful completion of this project.
And finally, I will like to appreciate my loving mother, Mrs T. I. Enwereji,
for her all-round support financially, spiritually and morally, throughout my
stay in this institution.
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ABSTRACT
Vitamin C is contained in most fruits and vegetables which makes it one of
the most popular and important vitamins in nature. The problem associated
with vitamin C in these fruits is that it can easily degrade when storing
these fruits. This study was aimed at analyzing and modeling the kinetics
of degradation of vitamin C in some fruits under market storage conditions.
The fruits used in the experimental study were tomatoes, pawpaw and
pineapple. The market storage conditions which are the variables that were
used were storing in open air condition and in a sack. The concentration of
vitamin C that degraded were analyzed using iodometric method of
analysis at various times. The degradation was then modeled to check the
rate of degradation of vitamin C under the various market storage
conditions in Nigeria with a view of recommending the best conditions for
storing these fruits. The rate constants of the degradation were calculated
using the integrated rate law method and half-life calculated. The rate
constants for pineapple in open air and sack were 0.24g.l-1.s-1and 0.44g.l.s-1 respectively. The rate constant for tomato, open air and sack were
0.13g.l-1.s-1 and 0.2g.l-1.s-1 respectively. While for pawpaw, the rate

constants were 0.19g.l-1.s-1and 0.2g.l-1.s-1 respectively. The best condition
of storage was storing in an open air because from the model the rate
constants were lower and hence slower rate of degradation.
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TABLE OF CONTENT
TITLE PAGE ------------------------------------------ i
CERTIFICATION ------------------------------------ ii
DEDICATION----------------------------------------- iii
AKNOWLEDGEMENT -------------------------------- iv
ABSTRACT ------------------------------------------- v
TABLE OF CONTENTS ------------------------------- vi
LIST OF TABLES ------------------------------------ viii
LIST OF FIGURES ----------------------------------- ix
CHAPTER ONE: INTRODUCTION

1.1
BACKGROUND---------------------------------------------1
1.2
OBJECTIVE-------------------------------------------------2
1.3
PROBLEM STATEMENT------------------------------------3
1.4
SIGNIFICANCE OF THE STUDY---------------------------3
1.5
SCOPE OF THE STUDY------------------------------------3
CHAPTER TWO: LITERATURE REVIEW

2.1 MODELS AND MODELLING ----------------------------------5
2.2 VITAMIN C----------------------------------------------------7
2.3 TOMATOES --------------------------------------------------15
2.4 PAWPAW-----------------------------------------------------18
2.5 PINEAPPLE---------------------------------------------------21
2.6 KINETIC MODELLING OF FOOD REACTIONS--------------27
CHAPTER THREE: MATERIALS AND METHODOLOGY

3.1 METHOD USING IODOMETRIC TITRATION--------------27
3.2 SAMPLE PREPARATION ------------------------------------27
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3.3 REAGENTS, MATERIALS AND APPARATUS ---------------28

3.4 EXPERIMENTAL PROCEDURE------------------------------29
3.5 CALCULATION----------------------------------------------30
3.6KINETIC MODELING----------------------------------------31
CHAPTER FOUR: RESULTS AND DISCUSSION

4.1 TITRATION RESULT-------------------------------------------------32
4.2 CONCENTRATION OF VITAMIN C IN THE VARIOUS FRUITS------34
4.3 DISCUSSION---------------------------------------------------------39
CHAPTER FIVE: CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION--------------------------------------------------------42
5.2 RECOMMENDATION-------------------------------------------------43
REFERENCES ------------------------------------------ 44
APPENDIX A ------------------------------------------- 46
APPENDIX B ------------------------------------------ 49
APPENDIX C ------------------------------------------ 79
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LIST OF TABLES
TABLE
PAGE
Table 2.1: Vitamin C contents in some fruits and vegetables --------------------- 10

Table 2.2:Nutritional constituent of tomato ------------------------------------------ 17
Table 2.3: Nutritional constituents of pineapple ------------------------------------ 25
Table 4.1: Standard vitamin C titration result ---------------------------------------- 32
Table 4.2: Pineapple sample titration result ------------------------------------------ 32
Table 4.3: Tomato sample titration result ------------------------------------------- 33
Table 4.4: Pawpaw sample titration result ------------------------------------------- 34
Table 4.5:Pineapple sample concentration------------------------------------------34
Table 4.6: Tomato sample concentration --------------------------------------------35
Table 4.7: Pawpaw sample concentration --------------------------------------------- 36
Table 4.8: Functions of the concentration of the pineapple sample ------------ 36
Table 4.9: Functions of the concentration of the Tomato sample --------------- 37
Table 4.10: Functions of the concentration of the Pawpaw sample ------------ 38
Table 4.11: Values of K (degradation constant, half-life and R2) ----------------- 39
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LIST OF FIGURES
FIGURE
PAGE
FIG 2.1- PICTORIAL REPRESENTATION OF A MODEL-----------------------6

FIG 2.2 -TOMATO ---------------------------------------------------------------35
FIG 2.3-PAWPAW----------------------------------------------------------------36
FIG C1- A GRAPH OF CONCENTRATION AGAINST TIME (ZERO ORDER KINETICS)
FOR PINEAPPLE------------------------------------------------------------------77
FIG C2- A GRAPH OF Ln(C) AGAINST TIME (FIRST ORDER KINETICS) FOR
PINEAPPLE------------------------------------------------------------------------77
FIGC3- A GRAPH OF 1/C AGAINST TIME (SECOND ORDER KINETICS) FOR
PINEAPPLE-----------------------------------------------------------------------78
FOR TOMATO-------------------------------------------------------------------78
FIG C5- A GRAPH OF Ln(C) AGAINST TIME (FIRST ORDER KINETICS) FOR
TOMATO----------------------------------------------------------------------------------------79
FIG C6- A GRAPH OF 1/C AGAINST TIME (SECOND ORDER KINETICS) FOR
TOMATO-------------------------------------------------------------------------79
FOR PAWPAW------------------------------------------------------------------80
FIG C8- A GRAPH OF Ln(C) AGAINST TIME (FIRST ORDER KINETICS) FOR PAWPAW
-------------------------------------------------------------------------------------80
FIG C9 - A GRAPH OF 1/C AGAINST TIME (SECOND ORDER KINETICS) FOR
PAWPAW -----------------------------------------------------------------------81
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CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND
Quality of foods meant for consumption is very important, and the quality
of foods can reduce during storage. The loss of some nutrients such as
ascorbic acidmight be a critical factor for the shelf life of some fruit
products such as pineapple, pawpaw and tomatoes (Laing,Schlueter,
&Labuza,2006),since vitamin C content of fruits undergoes destruction
during storage (Johnson, Braddock, & Chen, 2006; Lee &Nagy, 2004;
Solomon, Svanberg, &Sahlstrom, 2002).
Ascorbic acid is one of the important water soluble vitamins. It is essential
for collagen, carnitine and neurotransmitters biosynthesis. Most plants and
animals synthesize ascorbic acid for their own requirement. However, apes
and humans cannot synthesize ascorbic acid due to lack of an enzyme
gulonolactoneoxidase. Hence, ascorbic acid has to be supplemented mainly
through fruits (Lee et al., 2004). Fruits are major source of dietary
antioxidants that impart health benefits beyond nutrition. The presence of
antioxidants in fruits have been attributed to protect the cells against the
damaging effects of reactive oxygen species resulting in strong protection
against major disease risk including cancer, inflammation, atherosclerosis
etc.Ascorbic acid (AA) is an important component of our nutrition and it is
used as additive in many foods because of its antioxidant capacity. Thus, it
increases quality and technological properties of food as well as nutritional
value (Solomon et al., 2002)
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However, Ascorbic acid is an unstable compound and under less desirable

conditions it decomposes easily.Degradation of Ascorbic Acid proceeds both
aerobic and anaerobic pathways (Huelin, 2005; Johnson et al., 2006) and
depends upon
many
factors such
as oxygen, heat,
light, storage
temperature and storage time (Fellers, 2001). Oxidation of ascorbic acid

occurs mainly during the processing of fruit juices whereas, anaerobic
degradation of Ascorbic Acid mainly appears during storage (Johnson et al.,
2006; Solomon et al., 2002). It was reported that several decomposition
reactive products occur via the degradation of vitamin C and these
compounds may combine with amino acids, thus result in formation of
brown pigments (Eskin, 1999)
1.2 OBJECIVE
The objective of this study is to determine the kinetic of degradation of
ascorbic acid in pineapples, pawpaw (Caricapapaya) and tomatoesunder
the market storage conditions in Nigeria.
The reason of the study is to compare the rate at which vitamin C degrades
under each condition of storage the fruits were subjected to, bearing in
mind the nutritional importance of vitamin C.
The urgency is to recommend the optimum market storage conditions of
pineapple, pawpaw and tomatoes. This will limit the degradation of
ascorbic acid in the fruits,thus enhancing the nutritional values and quality
of the fruits for consumption.
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1.3 PROBLEM STATEMENT

With the knowledge that ascorbic acids degrade under unfavourable
conditions, the fruits will be subjected to the various market storage
conditions that are predominant in Nigeria. The fruits are sourced fresh
from local producers of the fruits. This is to ensure that the ascorbic acid
content of the fruits is still intact for the best analysis.
The ascorbic acid concentration of the fruits at each condition and time is
to be analyzed. The degradation of the ascorbic acid concentration will be
modeled while the best market storage conditions that favour the
preservation of ascorbic acid will be determined for the fruits under study.
1.4 SIGNIFICANCE OF THE STUDY

The study is an experimental study that tends to analyze the different
storage conditions used in the market for tomatoes, pineapple, and
pawpaw and their effects on the concentration of vitamin C (ascorbic acid)
in the fruits.
Since vitamin C is a very important nutrient for human consumption, the
study is aimed at advising the dealers of these fruits on the best way of
storing these fruits to prevent the degradation of the vitamin C.
1.5 SCOPE OF THE STUDY
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The three fruits will be subjected to the predominant market storage

conditions in Nigeria which include: storage in open air (ambient
temperature condition) and storage in a sack or jute bag (anaerobic
condition). The vitamin C concentrations of the fruits will be analyzed.
Mathematical modeling will be used to check and model the rate of
degradation
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CHAPTER TWO
LITERATURE REVIEW
2.1 MODELS AND MODELLING
The answer of the definition of modeling is not straightforward because it
depends on the goals of modeling and the type of model used. In more
general terms, models attempt to formulate the behavior of systems from
knowledge of the properties of their component parts(Erdi&Toth, 2001).
Invariably, models are simplification of the real world, designed to facilitate
predictions and calculations. Models are tools used in handling complex
situations. Modeling is an attempt by the modeler to approximate the real
world but the truth in principle will not be reached(Erdi&Toth, 2001). The
models help us to see opportunities and limitations of a system to be
modeled. Thus, models can be seen as a way of communicating a view of
the world and they are open to scientific debate. This applies equally well
to kinetic modeling of the quality of food.
A picture of the various ways in which models can be used to describe a
system is as follows: suppose that an input is given to a system that will
respond with an output. (See figure 2.1). If we know the input I and we
can measure the response R, we can use a model to learn about the
system, S. example, if we heat a food (heat is the input) and we measure
the effect on vitamin C concentration (which is the response), we can learn
something about the behavior of vitamin C concentration, in that particular
food matrix (the system), (Demin&Goryanin, 2009). If we know the input
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as well as the system, we can use a model to predict the response. For
instance, if we know how much heat we input into a system and we know
how the vitamin C in the system responds to this, we can predict the level
of degradation of the vitamin in the system
system(Demin&Goryanin,
&Goryanin, 2009). If we
know the system S as well as the response R it produces upon a certain
input. We can use a model to control or to design, which input we need to
produce a desired output. For instance if we want to achieve a certain level
of vitamin C degradation in a food, then we can calculate how much heat is
needed to achieve this(Demin
(Demin&Goryanin, 2009).. These examples
example show that
models can be used for various goals.
In relation to vitamin C degradation in food with respect to the food
quality, our system is the food, inputs can be processing and storage
conditions and responses can be changes in the vitamin C concentr
concentration.
SYSTEM
OUTPUT
INPUT
FIGURE 2.1
.1 PICTORIAL REPRESENTATION OF A MODEL
Models require predictions; it can be prediction of the response or the
input. Prediction means that it is possible via models to predict events or
situations that were not in away used in setting up the model. This can be
future events, or events that were
were obtained independently in other studies.
Figure 2.1 are sometimes referred to as conceptual models i.e. a
hypothesis about how a system works and respond to changes in inputs. In
other words, it is asset of qualitative assumptions into quantitative ones,
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and if we describe this with mathematical equations, a conceptual model

changes into a mathematical one (Adler, 2004).
Mathematical models relate response, to variables via parameters in one or

more equations. Taking an example of the fate of a vitamin in a food
during processing and storage, as a measure for a change In nutritional
quality. What is useful is to know the change in concentration of such a
vitamin over time at certain temperature or possibly at fluctuating
temperature(Adler, 2004).
A possible mathematical relation that describes the vitamin concentration
(denoted as [vitamin]) as a response to the variables time t and
temperature could be
[vitamin] = [vitamin]0 Aexp[-Ea/RT].t --------------(2.1)
Where
[vitamin]0 = initial concentration
A and Ea represent parameters characteristic for the degradation of the
vitamin in the food under study (these are preexponential factor A and the
activation energy Ea in the Arrhenius equation. Such parameters can be
estimated in controlled experiments. The parameter R is a fundamental
physical
constant
(the
gas
constant)
which
is
known.
Time
and
temperature are controllable variables that can be manipulated by the

experimenter or operator. If an equation such as 2.1 is established and the
parameters estimated from experimental results one could then in principle
at least control and predict the change in vitamin concentration at any
relevant time
and
temperature
because we
can control
time
and
temperature (Adler, 2004).
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2.2 VITAMIN C (ASCORBIC ACID)

Vitamins are organic substances which have to be taken in by the body in
trace amounts to enable it to function properly. The diet is obviously the
main source but in some cases there are contributions from the bacteria
which exist symbiotically in the gut. The intake is necessary because the
body cannot produce these substances; at least not in sufficient amounts
at all times. The sufficiency of vitamins in our diet provides protection
against diseases(Basu&Schorah2005).
Vitamin C (ascorbic acid) receives the most attention from those concerned
about the nutritional value of foods they provide for themselves and
others. There is also a tendency among laymen to transfer the attributes of
vitamin c to vitamins at large. Hence the generalization of vitamins being
lost or destroyed in cooking when, in fact only ascorbic acid and thiamin
are seriously depreciated in this way. Ascorbic acid is a white water soluble
solid
2.2.1 CHEMISTRY
Ascorbic acid is a relatively simple chemical with molecular formula C6H8O6.
The structural formular reveals a sugar like molecule rather than an
organic acid; indeed its acid properties are the consequence of hydrolysis it
undergoes when dissolved in water.
The similarity with glucose results from its synthesis. All species of animals
other than primates and guinea pigs are capable of synthesizing ascorbic
acid by a series of enzyme operated changes from glucose(Basu&Schorah
2005).
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-4H
C6H12O6 -----------
C6H8O6------------------------(2.2)
Glucose
ascorbic acid
In plants ascorbic acids are synthesized from galactose as well as from

glucose. Ascorbic acid in neutral or alkaline solution will readily lose
hydrogen to an oxidizing agent. Dehydroascorbic acid is an oxidized form
of ascorbic acid. Both ascorbic acid and dehydroascorbic acid have vitamin
value and the reaction is easily reversed.
Ascorbic acid can be synthesized economically on a commercial scale, the
crystalline solid being chemically stable. The reducing properties of
ascorbic acid are utilized in food processing, both as an oxidant preventing
enzymic browning and as a flour improver. The fact it is a normal
constituent of food flavors its acceptance as a processing additives,
although no enhancement of nutritive value should be anticipated.
2.2.2 PHYSIOLOGICAL FUNCTIONS
The
ease
with
which
ascorbic
acid
can
lose
hydrogen
and
form
dehydroascorbic acid, which in turn can readily take up hydrogen prompts

speculation that it functions in oxidation reduction reactions which abound
in cell chemistry. And yet it is not possible to point to any one reaction and
show its dependence upon ascorbic acid as an oxidizing agent. However
there is ample evidence to link ascorbic acid with collagen, the protein
which forms the more abundant of the connective tissues fibres and with
mucopolysccharides in the intracellular cement substance(Burns et al.,
2007). Analysis of collagen shows a significant content of hydroxyproline,
one of the rare amino-acids for which the genetic mechanism appears to
lack means of selection from cytoplasm and transfer to the sites of
polypeptide
synthesis,
the
ribosomes
and
there
hydroxylated
as
incorporation proceeds. Evidence points to involvement of ascorbic acid in

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this hydroxylation (Burns et al., 2007). The relatively large amounts of

collagen distributed throughout the body in all tissues stresses the
fundamental importance of vitamin C related to the normal processes of
growth and tissue maintenance. Its function is highlighted when radical
tissue replacement is required, asin wound healing and confirmatory
evidence come from increased concentrations of ascorbic acid found at the
seat of a wound (Basu&Schorah, 2005).
Another and separate function is suspected for ascorbic acid which is
concerned with energy release. At the end of the electron transport chain,
where hydrogen is finally converted to water, ascorbic acid may well be
involved in catalytic control(Basu&Schorah, 2005).
2.2.3 SOURCES OF ASCORBIC ACID

According to the USDA, ascorbic acid occurs mainly in vegetable foods.
Fruits are usually good sources but many popular eating apples, pears and
plums supply negligible amounts. The Table below shows the vitamin C
content of some fruits.
TABLE 2.1: VITAMIN CONTENTS IN SOME FRUITS AND VEGETABLES
#1: Peppers (Yellow Bell Peppers)
Vitamin C in 100g Per 10 strips (52g) Per large pepper (186g)
183.5mg (306% DV) 95.4mg (159% DV) 341.3mg (569% DV)
Other Peppers High in Vitamin C (%DV per large pepper): Sweet Red Peppers (349%),
and Sweet Green Peppers (220%).
#2: Guavas
Vitamin C in 100g
Per cup (165g)
Per fruit (55g)
228.3mg (381% DV) 376.7mg (628% DV) 125.6mg (209% DV)

#3: Dark Green Leafy Vegetables (Kale)
Vitamin C in 100g Per cup chopped (67g)
120mg (200% DV)
80.4mg (134% DV)

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Other Dark Green Leafy Vegetables High in Vitamin C (%DV per cup, chopped): Turnip
Greens (55%), Swiss Chard (18%)
#4: Kiwi (Green)
Vitamin C in 100g Per cup, sliced (180g) Per fruit (69g)
92.7mg (155% DV) 166.9mg (278% DV) 64mg (107% DV)
#5: Broccoli
Vitamin C in 100g Per cup chopped (92g)
89.2mg (149% DV) 81.2mg (135% DV)
Other Brassica Vegetables High in Vitamin C (%DV per cup): Brussels Sprouts (125%),
Green Cauliflower (94%), Cauliflower (86%), Red Cabbage (85%), and Cabbage (60%).
#6: Berries (Strawberries)
Vitamin C in 100g Per cup sliced (166g) 1 large strawberry (18g)
58.8mg (98% DV) 97.6mg (163% DV)
10.6mg (18% DV)
Other Berries High in Vitamin C (%DV per cup): Raspberries (54%), Blackberries (50%)
and Blueberries (24%).
#7: Citrus Fruits (Oranges)
Vitamin C in 100g Per cup, sections (180g) Per orange (131g)
53.2mg (89% DV)
95.8mg (160% DV) 69.7mg (116% DV)
Other Citrus Fruit High in Vitamin C (%DV per fruit): 1/4 Pomelo (155%), Lemon (74%),
Clementine (60%), and 1/2 Grapefruit (57%).
#8: Tomatoes (Cooked)
Vitamin C in 100g Per cup (240g)
Per 2 tomatoes (246g)
22.8mg (38% DV) 54.7mg (91% DV) 56.1mg (93% DV)

2 medium tomatoes contain just 44 calories and 0.3 grams of fat.
#9: Peas (Mange Tout)
Vitamin C in 100g Per cup (63g)
Per 10 pods (34g)
60mg (100% DV) 37.8mg (63% DV) 20.4mg (34% DV)
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Other Peas High in Vitamin C (%DV per cup): Green Peas (97%), and Frozen Peas cooked
(59%).
#10: Papaya
Vitamin C in 100g Per cup pieces (145g) 1 small papaya (157g)
60.9mg (102% DV) 88.3mg (147% DV)
95.6mg (159% DV)
Other Fruits High in Vitamin C (%DV per cup, chunks or balls): Mango (100%),
Pineapple (131%), Cantaloupe Melon (108%), and Honeydew Melon (53%)..
Source:
USDA
(United
States
Department
of
Agriculture)Nutrient Database
The amount of ascorbic acid present in vegetables is greatest in the periods

of active growth during spring and early summer. Storage decreases the
ascorbic acid content.
As much as 75% of the ascorbic acid present in green vegetables may be
lost during cooking. This loss can be avoided by eating raw green
vegetables in salads but the amounts which can conveniently be eaten in
the way are comparatively small and more ascorbic acid may be obtained
by eating a larger quantity of cooked vegetables. Cows milk has only
about one-quarter or one-third the ascorbic content of human milk and
some of this is destroyed during pasteurization. Exposure of milk to
sunlight also causes reduction of its ascorbic acid content and this change
is brought about by lumiflavine which is produced by the action of sunlight
on riboflavin.
Concentrated orange juice, blackcurrant juice are attractive sources of the
vitamin. Canned fruits and vegetables vary considerably in their ascorbic
acid content but some, for example, tomatoes are good sources of the
vitamin. Some losses of vitamin is inevitable in the canning but good
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quality canned fruits and vegetables often contain more of the vitamin than
fresh fruits and vegetables cooked under careful controlled conditions.
2.2.4 LOSSES OF VITAMIN C

Large losses of vitamin C which occur are mainly due to
1. Solubility in water used for washing, blanching and cooking. Leaching
out can be limited by use of minimum volumes of water and by
washing leaves etc. when whole rather than after shredding. (Harris,
1996).
2. Oxidation to diketogluconic acid which is favored by exposure to air,

light, heat, alkali and copper ions. It is catalyzed by ascorbic acid
oxidase, an enzyme liberated when cells are damaged. Extreme heat,
quickly applied destroys this enzyme. This is the principle of
blanching, an initial process in the preservation of many fruits and
vegetables. Ascorbic acid is reasonably stable in acid solutions and in
the presence of sulfite preservatives.
2.2.5 LOSS OF VITAMIN C UNDER MARKET STORAGE CONDITIONS
Foods being stored may become spoiled by three mechanisms:
1. Living organisms (example vermin, insects, fungi or bacteria) may
feed on food and contaminate it.
2. Biochemical activity within the food itself (example respiration,
staling, browning and rancidity development) may in time diminish
its quality and usefulness.(Harris, 1996)
3. Physical processes example bursting
2.2.6 STORAGE ENVIRONMENT WHICH INFLUENCES THE LOSS OF
VITAMIN C
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The three main factors of the storage environment which influence the
storage life of commodities containing vitamin C are the temperature,
humidity and composition of the store atmosphere (Adisa, 2006).
STORE TEMPERATURE
The rate at which biochemical reactions occur in food increases with
increase in temperature. There is a relationship between ascorbic acid
degradation in foods and temperature. The logarithm of the reaction rate is
a linear function of temperature. In the present instance, the reaction rate
is more frequently measured in terms of Q10 (the ratio of the rate of one
temperature to that at temperature 10C lower) than by Z (the
temperature range over which the rate changes 10 fold). The concept of
Q10 was introduced by Vant Hoff who found that the Q10 for many reactions
was about 2 that is the reaction rate approximately doubles for each 10 C
temperature rise.
Thus, the lower the storage temperature the more slowly do foods suffer
degradation by those biochemical spoilage reactions. In addition, the rate
of growth of bacteria is reduced by lower storage temperature. Also fungi
growth is strongly inhibited by low temperature. It can be inferred that
reduction in storage temperature effectively results in the expansion of
storage life hence reduces the degradation of ascorbic acid concentration in
fruits and vegetables (Adisa, 2006)
STORE HUMIDITY
If the humidity of a store atmosphere is below the equilibrium relative
humidity (or ERH) of the food being stored, that food will lose moisture to
the atmosphere. Conversely, if it is above the ERH of the food, the latter
will absorb water. Equilibrium relative humidity is the relative humidity of
the atmosphere at a particular temperature at which a substance will
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neither gain nor lose moisture. Thus ideally the ERH should be adjusted to
the ERH of the stored product.
The ERH of a product has a considerable bearing on its vulnerability to
microbial attack. A compromise relative humidity must be adopted for
storage. Packaging can be used to isolate be used to isolate the
environment of the food from the store air and allows food to be held at
the ERH in storage atmospheres of undetermined relative humidity (Adisa,
2006).
COMPOSITION OF STORE ATMOSPHERE
A variety of foods are advantageously stored in atmospheres different
from normal air. The most noteworthy example of this occurs in the
refrigerated storage of fruits. Fresh fruits respires taking up oxygen and
given off carbon dioxide. The rate of reaction can be reduced by cooling, so
extending storage life. It can further be reduced by storing the fruit in an
atmosphere richer in carbon dioxide and poorer in oxygen than normal air.
This technique is called gas storage and it strongly increases storage life.
It is extensively used for commercial use. The oxygen and carbon dioxide
levels used are varied markedly and are controlled to optimum values. It is
used extensively in the storage of fruits and is currently receiving attention
for the storage of vegetables. The concentration of vitamin C in fruits is a
directly proportional to the storage life. If a fruit under market storage
conditions have a short storage period it means that the vitamin C
concentration is degrading at a fast rate (Adisa, 2006).
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2.3 TOMATOE
The tomato is
the
edible,
often
red fruit/berry of
the nightshade Solanumlycopersicum, commonly known as a tomato

plant. The species originated in the South American Andes and its use as a
food originated in Mexico, and spread throughout the world following
theSpanish colonization of the Americas. Its many varieties are now widely
grown, sometimes in greenhouses in cooler climates.Tomato is one of the
popular and most consumed vegetable in theworld. It is tasty and easily
digestible and its bright color stimulatesappetite. As a result, it is grown in
the backyard of most peoples home. It is consumed as salad with other
leafy vegetables, in sandwiches, and as stewed, fried, and baked singly or
in combination with other vegetables. It is an essential ingredient in pizza,
pasta, hamburger, hot dogs, and other foods. It is also rich in nutrients
and calories. It is a good source of Fe and vitamin A, B, and C. A 230 g of
tomato consumption can supply about 60% of the recommended daily
allowance of vitamin C in adults and 85% in children 38. Similarly,
consumption of 100 mL of tomato juice can supply 20% of the
recommended daily allowance of vitamin A. Consumption of tomato and its
products can significantly reduce the risk of developing of colon, rectal, and
stomach cancer. Recent studies suggest that tomatoes contain the
antioxidant lycopene, the most common form of carotenoid, which
markedly reduces the risk of prostate cancer. Because the mineral
composition of tomato depends on the amount and type of nutrients taken
from the growth medium, such as soil, it is necessary that adequate
amount of nutrients should be available for the production and nutrient
content of tomatoes.
16 | P a g e
The tomato belongs to the nightshade family, Solanaceae The plants

typically grow to 13 meters (310 ft) in height and have a weak stem that
often sprawls over the ground and vines over other plants. It is
a perennial in its native habitat, although often grown outdoors in
temperate climates as an annual. An average common tomato weighs
approximately 100 grams (4 oz). The table below shows the different
nutrient composition of tomatoes.
TABLE 2.2 NUTRITIONAL CONSTITUENTS OF TOMATO
Red tomatoes, raw
Nutritional value per 100 g (3.5 oz)
Energy
74 kJ (18 kcal)
Carbohydrates
Sugars
2.6 g
Dietary fiber
Fat
3.9g
1.2 g
0.2 g
Protein
0.9 g
Vitamins
Vitamin A equivalence.(5%) 42 g
beta-carotene(4%) 449 g
luteinzeaxanthin
Thiamine (B1)
123 g
(3%) 0.037 mg
Niacin (B3) (4%) 0.594 mg

Vitamin B6 (6%) 0.08 mg
Vitamin C
(17%) 14 mg
17 | P a g e
Vitamin E
(4%) 0.54 mg
Vitamin K
(8%) 7.9 g
Trace metals
Magnesium (3%) 11 mg
Manganese (5%) 0.114 mg
Phosphorus (3%) 24 mg
Potassium (5%) 237 mg
Other constituents
Water
94.5 g
Lycopene
2573 g
Source: USDA (United States Department of Agriculture)

Nutrient Database
FIG 2.2 TOMATO
2.4 PAWPAW
Cultivated papaya, Carica papaya, sometimes known as pawpaw, is afastgrowing tree-like herbaceous plant in the family Caricaceae.
Papaya is generally known as papaya in other countries. In some areas,
an unrelated plant, Asiminiatriloba(Annonaceae), native to north America,
is also called pawpaw. Until recently, the Caricaceae was thought to
18 | P a g e
comprise 31 species in three genera (namely Carica, Jacaratiaand Jarilla)

from tropical America and one genus, Cylicomorpha, from equatorial Africa.
However, a recenttaxonomic revision proposed that some species formerly
assigned to Caricawere more appropriately classified in the genus
Vasconcella(watson,1997). Accordingly, the familys classification has been
revised to comprise Cylicomorphaand five South and Central American
genera (Carica, Jacaratia, Jarilla, Horovitziaand Vasconcella), with Carica
papaya the only species within the genus Carica(Syvanen, 1999).
Papaya is now grown in all tropical countries and many sub-tropical
regions of the world. It was deliberately introduced to Australia more than
a century ago as a horticultural crop for fruit production.
2.4.1 USES OF PAPAYA
Economically, Carica papaya is the most important species within the
Caricaceae, being cultivated widely for consumption as a fresh fruit and for
use in drinks, jams candies and as dried and crystallised fruit (watson,
1997). Green fruit and the leaves and flowers may also be used as a
cooked vegetable (Watson, 1997). Nutritionally, papaya is a goodsource of
calcium and an excellent source of vitamins A and C.The vitamin A and C
content of one medium papaya approaches or exceeds minimum daily
requirements for adults. The fruit of some species of Vasconcellamay be
used as a food source, particularly in some regions of South and Central
America, but such usage is relatively limited. Papaya also has several
industrial uses. Biochemically, its leaves and fruit are complex, producing
several proteins and alkaloids with important pharmaceutical and industrial
applications (El Moussaoui et al., 2001). Of these, however, papain, is a
particularly important proteolytic enzyme that is produced in the milky
latex of green, unripe papaya fruits (note that ripe papaya fruit contain no
latex or papain). The latex is harvested by scarifying the green skin to
induce latex flow, which is allowed to dry before collection for processing.
19 | P a g e
Evolutionarily, papain may be associated with protection from frugivorous

predators and herbivores (El Moussaoui et al., 2001).
Commercially, however, papain has varied industrial uses in the beverage,
food and pharmaceutical industries including in the production of chewing
gums, in chill-proofing beer, tenderizing meat, drug preparations for
various digestive ailments and the treatment of gangrenous wounds.
Papain has also been used in the textiles industry, for degumming silk and
for softening wool and in the cosmetics industry, in soaps and shampoo.
2.4.2NUTRITIONAL AND HEALTH BENEFITS OF PAWPAW

Pawpaw is a common fruit in the tropical region especially in the sub
saharan africa. The fruit is one of the common fruit in nigeria and contains
lots of vitamin C and E with a lot of other components known to be
beneficial to health.
Pawpaw has been found to be beneficial to health in many ways according
to watson, 1997
1. The vitamin C and E in pawpaw act as antioxidants and help prevent
the accumulation of fat in the vascular linnings.
2. The antioxidants also prevent oxidation of cholesterol to release
harmful products to the body.
3. The folic acid and vitamin C also helps in the building of blood
products in the human body.
4. The folic acid in pawpaw also helps in amino acid metabolism
protection of blood vessel inner iinning.
5. The vitamin C and A in pawpaw helps in boosting the immune
condition of the human body and hence helps prevent infections in
the body.
20 | P a g e
FIGURE 2.3PAWPAW
2.5 PINEAPPLE
The pineapple which has Ananascomosus as a botanical name is a
tropical
plant
with
edible multiple-fruit consisting
of
coalesced
berries, pineapple is an economically important plant. Pineapples may be

cultivated from a crown cutting of the fruit, possibly flowering in 2024
months and fruiting in the following six months. Pineapple does not ripen
significantly post-harvest.
Pineapples are consumed fresh, cooked, juiced, and preserved. Pineapple
can be used for many purposes.
2.5.1 Botanical and physiological adaptations
The pineapple is a herbaceous perennial which grows to 1.0 to 1.5 meters
(3.3 to 4.9 ft) tall, although sometimes it can be taller. In appearance, the
plant itself has a short, stocky stem with tough, waxy leaves. When
creating its fruit, it usually produces up to 200 flowers, although some
large-fruited cultivars can exceed this. Once it flowers, the individual fruits
of the flowers, join together to create what is commonly referred to as a
pineapple (Syvanen, 1999). After the first fruit is produced, side shoots
21 | P a g e
(called 'suckers' by commercial growers) are produced in the leaf axils of

the main stem. These may be removed for propagation, or left to produce
additional fruits on the original plant.Commercially, suckers that appear
around the base are cultivated. It has 30 or more long, narrow, fleshy,
trough-shaped leaves with sharp spines along the margins that are 30 to
100 centimeters (1.0 to 3.3 ft) long, surrounding a thick stem. In the first
year of growth, the axis lengthens and thickens, bearing numerous leaves
in close spirals. After 12 to 20 months, the stem grows into a spike-like
inflorescence up to 15 cm (6 in) long with over 100 spirally arranged,
trimerous flowers, each subtended by a bract. Flower colors vary,
depending on variety, from lavender, through light purple to red (Watson,
1997)
The ovaries develop into berries which coalesce into a large, compact,
multiple accessory fruit. The fruit of a pineapple is arranged in two
interlocking helices, eight in one direction, thirteen in the other, each being
a Fibonacci number.
Pineapple carries out CAM photosynthesis, fixing carbon dioxide at night
and storing it as the acid malate and then releasing it during the day,
aiding photosynthesis
Pineapple is a tropical plant and grows best in a moderately warm climate
(16 to 33C) with low, but regular rainfall. It is estimated that Smooth
Cayenne requires only 50mm of rainfall per month for optimum growth. It
has some important limitations:
It cannot tolerate frost
It is intolerant of high temperatures (in excess of 40C), and sunburn
damage to plants and fruit can be severe
22 | P a g e
It has a fragile root system that needs well-drained conditions Pineapple

has several special characteristics that allow it to survive and thrive under
low rainfall conditions:
Leaf shape and orientation that maximizes capture of moisture and
sunlight most efficiently
The large cups formed where the leaves attach to the stump are
effective reservoirs for nutrient solutions and water
The ability to absorb nutrients through axillary roots in the leaf bases,
and directly through the leaf surfaces especially the basal white tissue
Low numbers of stomata, and leaves that are insulated to reduce water
loss
Water storage tissue that can make up to half the leaf thickness, and is
used during periods of low rainfall to help maintain growth
A specialized metabolic system (CAM) for capturing carbon dioxide at
night for use during the day that greatly reduces water loss The pineapples
adaptation to dry conditions comes not only from evolving in a dry climate
but also from its epiphytic ancestry (epiphytes grow above the ground on
other plants for support).
2.5.2 Nutrition
According to the United states department of Agriculture, raw pineapple is
an excellent source of manganese (76% daily value(DV) in a one US cup
serving) and vitamin C (131% DV per cup serving) Mainly from its stem,
pineapple contains a proteolytic enzyme, bromelain, which breaks down
protein. If having sufficient bromelain content, raw pineapple juice may be
used as a meat marinade and tenderizer. Pineapple enzymes can interfere
with the preparation of some foods, such as jelly and other gelatin-based
desserts, but would be destroyed during cooking and canning. The quantity
23 | P a g e
of bromelain in the fruit is probably not significant, being mostly in the

inedible stalk. Furthermore, an ingested enzyme like bromelain is unlikely
to survive intact the proteolytic processes of digestion.The table below
shows the different nutrient composition of Pineapple.
TABLE 2.3 NUTRITIONAL CONSTITUENTS OF PINEAPPLE
Pineapple, raw
Nutritional value per 100 g (3.5 oz)
Energy
209 kJ (50 kcal)
Carbohydrates13.12 g
Sugars
9.85 g
Dietary fiber
1.4 g
Fat
0.12 g
Protein
0.54 g
Vitamins
Thiamine (B1)
(7%) 0.079 mg
Riboflavin (B2)
(3%) 0.032 mg
Niacin (B3)
(3%) 0.5 mg
Pantothenic acid (B5)

(4%) 0.213 mg
Vitamin B6
(9%) 0.112 mg
Folate (B9)
(5%) 18 g
Choline
(1%) 5.5 mg
Vitamin C
(58%) 47.8 mg
Trace metals
Calcium
(1%) 13 mg
Iron
(2%) 0.29 mg
Magnesium
(3%) 12 mg
24 | P a g e
Manganese
(44%) 0.927 mg
Phosphorus
(1%) 8 mg
Potassium
(2%) 109 mg
Sodium
(0%) 1 mg
Zinc
(1%) 0.12 mg
Source:USDA(United States Department of Agriculture)Nutrient

Database
2.6 KINETIC MODELLING OF FOOD REACTIONS

Kinetic modelling is a technique that is very useful in relation to food
processingand food quality. The reason is twofold. First, changes in foods
as a result of processing and storage lead to a change in quality (usually a
quality loss) (Van, 1998). The processes involved are mainly (bio)chemical
and physical reactions(Van, 1998). Such changes proceed at a certain rate
and with certain kinetics. Kinetic modeling enables us to describe these
changes and their rates quantitatively. Second, with kinetic modelling we
have
powerful
tool
that
can
help
to
unravel
basic
reaction
mechanisms(Van, 1998). The understanding of the basic mechanisms is

vital for quality modelling and quality control.
To understand the progress of reactions, knowledge of thermodynamics
and kinetics is required(Van, 1998). Thermodynamics is helpful in
describing and understanding in which direction a reaction will proceed and
the energy and entropy changes that are involved. Thermodynamics thus
explains the driving force for a reaction. However, thermodynamics cannot
tell anything about the speed at which a reaction proceeds. This is the
domain of kinetics. The rate with which a reaction proceeds is the resultant
of the driving force and the resistance against change(Van, 1998). There is
thus an intimate link between thermodynamics and kinetics.(Van, 1998)
25 | P a g e
2.6.1 Simple kinetics

Chemical reactions are basically monomolecular or bimolecular, very rarely
termolecular. A monomolecular reaction results from an internal change in
a molecule, and a bimolecular reaction is the resultant from two interacting
molecules(Van, 1998). The fundamental principles of kinetic modelling are
based on the conversion of chemical reaction mechanisms into the
constituting differential equations, applying the law of mass action. Most
simple example is an irreversible first order (monomolecular) decay or
conversion reaction:
K
A ----- B ------------2.3
This mechanism results in the following set of differential equations.
[ ]
=-k[A]----------2.4
[ ]
=k[B]----------2.5
Zero-order formation, where a product B is formed out of reactant A

present in excess, can be represented by the same reaction mechanism:
k
A ----- B ------------2.6
The constituting differential equation, assuming an excess and therefore

constant concentration of component A, is:
[ ]
=-k
----------2.7
withkthe (pseudo) zero order rate constant; the rate is seen effectively to
be independent on concentration of B. The rate will, however, depend on
26 | P a g e
the constant concentration of A (Van, 1998). In this model simplification,

already a steady-state approximation is applied to the concentration of
component A.
For an irreversible second order (bimolecular) reaction the following
representation applies:
k
2A ----- B ------------2.8
with the constituting differential equations:
[ ]
=-2k[A]2----------2.9
[ ]
=k[B]2-----------2.10
All these sets of differential equations can be solved easily at constant

external conditions (mainly temperature and pH).
27 | P a g e
CHAPTER THREE
MATERIALS AND METHODS
3.1 METHOD USING IODOMETRIC TITRATION
In the present research, vitamin C standard was used to standardize an iodine
solution prepared by mixing potassium iodate and potassium iodide. Then
vitamins C in fruit juice samples were determined by titration an unknown aliquot
against
the
prepared
iodine
solution.
The
method
was
adopted
paws.wcu.edu/bacon/vitamin C.pdf.
3.2 SAMPLE PREPARATION

3.2.1 FRUIT SAMPLES ANALYZED
Pineapple
Caricapapaya (pawpaw)
Tomato
3.2.2 SOURCE OF FRUIT SAMPLES AND STORAGE METHODS

The fruits were sourced ripe and fresh from relief market and stored using
two methods of storage prevalent in Nigeria. The first group of the
pineapple, pawpaw and tomato were stored in 3 different sacks and
isolated. The second group were stored in a tray exposed to open air and
ambient temperature. The two groups were stored for a period of 7 days.
28 | P a g e
from
3.2.3PREPARATION OF FRUIT SAMPLES

The fruit juice from the samples were prepared by blending a 100grams of
the fruit samples (with the exception of pineapple) with 50ml of distilled
water and the mixture strained. The filter was washed with a few millilitres
of distilled water. Distilled water was then added to make a final solution of
100millilitres in a volumetric flask. The pineapple samples were squezzed
to extract the juice.
3.3 REAGENTS, MATERIALS AND APPARATUS

3.3.1 REAGENTS AND THEIR PREPARATIONS
The following reagents were used in the determination of the vitamin C
concentration in the fruit samples
I.
Soluble Starch
II.
Distilled water
III.
Standard Vitamin C
IV.
Potassium Iodide (KI)
V.
Potassium Iodate (KIO3)
VI.
3 M Sulfuric Acid (H2SO4)
Preparation of vitamin C standard solution:
0.250 grams of
vitamin C was dissolved in 100 millilitres of distilled water and the

solution was diluted to 250 ml with distilled water in a volumetric
flask. The flask was labeledas the Vitamin C standard solution
Preparation 1% Starch Indicator Solution: 0.50 grams soluble

starch was added to a 50 millilitres near boiling distilled water.The
solution was mixed well and allowed to cool before use.
Standardizing the vitamin C solutions: 25 millilitres of vitamin C

standard solution was added to a 125 ml Erlenmeyer flask. 10 drops
29 | P a g e
of the 1% starch solution was then added to the standard vitamin C

solution.
Preparation of Iodine Solution: 5 grams of potassium iodide and

0.268 grams of potassium iodatewere dissolved in a 200 ml of
distilled water. 300millilitres of 3M sulphuric acid was added to the
iodine solution and stirred. The solution was then poured into a 500
millilitre graduated cylinder and diluted to a final volume of 500
millilitres.
3.3.2 MATERIALS AND APPARATUS

a) Measuring instruments: precision weighing balance (PWB)
and measuring cylinders.
b) Storage materials: Storage trays and storage sacks.
c) Titration materials: pippette, burrette, flat bottom flasks,
retort stand, beakers (50ml, 500ml), indicator bottle, white tile
and conical flasks.
d) Other
materials:
Heating
mantle,
Grinder,
Filter
cloth,
Erlenmeyer flask, 500ml graduated cylinder, volumetric flask.
3.4 EXPERIMENTAL PROCEDURE

25 millilitres of the standardized vitamin C solution was added to a 125
millilitres Erlenmeyer flask, and the burrette was filled with the iodine
solution and the initial volume was recorded.
The standardized vitamin C solution was titrated until the end point was
reached which was when the first sign of blue persisted for 20seconds of
swirling, and the final titre volume recorded.The titration was repeated
twice more and the average of the titre volumes were calculated.(The
volumes of the three titration agreed to within 0.1 millilitres).25 millilitres
30 | P a g e
of the juice samples was added to a 125 millilitres Erlenmeyer flask and
then titrated until the end point was reached and the titre volumes of the
various juice samples were recorded.
3.5 CALCULATION
I.
Calculation of the millilitres of titrates used for each flask.

Average volume =
II.
--------------------3.1
Calculation of the mass of vitamin C present in each fruit sample

under the two storage conditions
! "

#
"
$ % ! !
" " $
$ $ "
&

" " $
$ $ "
"
III.
#
!
! "
"
$ % ! !
' !

!
' &

&
----3.2
Calculation of the concentration of vitamin C present in each fruit

sample under the two storage conditions
Concentration =
IV.
' &
- $
$!
"
&
----------------3.3
Half-life, the time required for ascorbic acid to degrade to 50% of

its original value and was calculated from therate constant as:
T1/2 (zero order)=C0/ k -------------3.4

T1/2 (first order)=0.693/ k -------------3.5
3.6 KINETIC MODELING

The degradation of vitamin C was modelled by using the integrated rate
law. The different models were developed by using the integral method of
31 | P a g e
analysis, where
= 02Mwas
used to develop three models, and a
graph of the concentration or a function of the concentration against time

was plotted to investigate the model that gives a best fit. The best fit was
determined using the coefficient of determination (R2). Both the plot and
best fit were done using the EXCEL software. The rate constant was
calculated from the slope of the best fit plot. The half-life was calculated
from the rate constants.
32 | P a g e
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
4.1 TITRATION RESULT
The table below shows the results of the titration of the standard vitamin C
sample with iodine solution.
TABLE 4.1: STANDARD VITAMIN C SAMPLE TITRATION

RESULT
Titre number
Initial titre volume
Final titre volume
First titration
0.00ml
26.4ml
Second titration
0.00ml
26.3ml
Third titration
0.00ml
26.5ml
Average = 26.4ml
The table below shows the experimental results of the titration of the
pineapple sample under the two storage conditions under study, including
the initial and final titre volumes.
TABLE 4.2: PINNEAPLE SAMPLE TITRATION RESULT

SACK
OPEN AIR
TIME
Initial
titre Final
titre Initial
titre Final
titre
(DAYS)
volume(ml)
volume(ml)
volume(ml)
volume(ml)
Day 1
0.00
7.4
0.00
6.3
Day 2
0.00
6.0
0.00
5.7
Day 3
0.00
4.5
0.00
4.4
Day 4
0.00
3.4
0.00
2.6
33 | P a g e
Day 5
0.00
2.8
0.00
1.6
Day 6
0.00
2.3
0.00
1.0
The table below shows the experimental result of the titration of the
tomato fruit sample with the iodine solution. The result contains both the
initial and final titre volumes.
TABLE 4.3 TOMATO SAMPLE TITRATION RESULT

SACK
OPEN AIR
TIME
Initial
titre Final
titre Initial
titre Final
titre
(DAYS)
volume(ml)
volume(ml)
volume(ml)
volume(ml)
Day 1
0.00
4.3
0.00
3.7
Day 2
0.00
4.0
0.00
3.4
Day 3
0.00
3.5
0.00
2.7
Day 4
0.00
2.9
0.00
2.0
Day 5
0.00
2.6
0.00
1.7
Day 6
0.00
2.3
0.00
1.5
The table below shows the experimental results of the titration of the
pawpaw sample under the two different conditions under investigation.
TABLE
4.4:
CARICA
PAPAYA
(PAWPAW)
TITRATION
RESULT
SACK
OPEN AIR
TIME
Initial
(DAYS)
volume(ml)
volume(ml)
volume(ml)
volume(ml)
0.00
4.7
0.00
5.3
Day 1
titre Final
titre Initial
titre Final
titre
34 | P a g e
Day 2
0.00
3.8
0.00
4.3
Day 3
0.00
3.1
0.00
3.5
Day 4
0.00
2.6
0.00
2.9
Day 5
0.00
2.2
0.00
2.6
Day 6
0.00
1.8
0.00
1.9
4.2 CONCENTRATION OF VITAMIN C IN THE

VARIOUS FRUITS
The table below shows the calculated values of the concentration of vitamin
C present in (g/l) in the pineapple sample under the two conditions under
study.
TABLE 4.5: PINEAPPLE SAMPLE CONCENTRATION

CONCENTRATION (IN G/L)
TIME (IN DAYS)
OPEN AIR
SACK
DAY 1
2.80 g/l
2.39 g/l
DAY 2
2.27 g/l
2.16 g/l
DAY 3
1.71 g/l
1.67 g/l
DAY 4
1.29 g/l
0.99 g/l
DAY 5
1.06 g/l
0.61 g/l
DAY 6
0.87 g/l
0.38 g/l
C present in (g/l) in the tomato sample under the two conditions under
study.
35 | P a g e
TABLE 4.6: TOMATO SAMPLE CONCENTRATION

TIME (IN DAYS)
OPEN AIR
SACK
DAY 1
1.63 g/l
1.40 g/l
DAY 2
1.52 g/l
1.29 g/l
DAY 3
1.33 g/l
1.02 g/l
DAY 4
1.10 g/l
0.76 g/l
DAY 5
0.99 g/l
0.64 g/l
DAY 6
0.87 g/l
0.57 g/l
C present in (g/l) in the pawpaw sample under the two conditions under
study.
TABLE 4.7: CARICA PAPAYA (PAWPAW) SAMPLE

CONCENTRATION
TIME (IN DAYS)
OPEN AIR
SACK
DAY 1
1.78 g/l
2.01 g/l
DAY 2
1.44 g/l
1.63 g/l
DAY 3
1.17 g/l
1.33 g/l
DAY 4
0.99 g/l
1.10 g/l
DAY 5
0.83 g/l
0.99 g/l
DAY 6
0.68 g/l
0.72 g/l
The table below shows the calculated values of the functions of the
concentration of vitamin C present in the pineapple sample under the two
conditions under study.
36 | P a g e
TABLE 4.8: FUNCTIONS OF THE CONCENTRATION OF THE

PINEAPPLE SAMPLE
Open airSack
TIME
ln(C)
4
5
ln(C)
4
5
Day 1
1.03
0.36
0.87
0.42
Day 2
0.82
0.44
0.77
0.46
Day 3
0.54
0.59
0.51
0.60
Day 4
0.26
0.78
-0.01
1.01
Day 5
0.06
0.94
-0.49
1.64
Day 6
-0.14
1.15
-0.97
2.63
concentration of vitamin C present in the tomato sample under the two

TOMATO SAMPLE
Open air
TIME
Sack
ln(C)
4
5
ln(C)
4
5
Day 1
0.49
0.61
0.34
0.71
Day 2
0.42
0.66
0.26
0.78
Day 3
0.29
0.75
0.02
0.98
Day 4
0.10
0.90
-0.27
1.32
Day 5
-0.01
1.01
-0.45
1.56
Day 6
-0.14
1.15
-0.56
1.75
37 | P a g e
concentration of vitamin C present in the pawpaw sample under the two

PAWPAW SAMPLE
Open air
TIME
Sack
4
5
ln(C)
4
5
ln(C)
Day 1
0.58
0.56
0.70
0.50
Day 2
0.37
0.69
0.49
0.61
Day 3
0.16
0.86
0.29
0.75
Day 4
-0.01
1.01
0.10
0.91
Day 5
-0.19
1.20
-0.01
1.01
Day 6
-0.39
1.47
-0.33
1.39
The table below shows the values of the degradation constant K, the
coefficient of determination and the halflife for the three fruits.
TABLE
4.11:
VALUES
OF
AND
COEFFICIENT
OF
DETERMINATION
FRUIT(STORAG
K (IN G.L-1.S-1)
R2(COEFFICIENT
Half
E CONDITION)
(ORDER OF
OF
life
DEGRADATION DETERMINATION t1/2

)
38 | P a g e
Pineapple (open
0.24(first order)
0.9956
2days
9hour
air)
s
Pineapple (sack)
0.44(zero order)
0.9776
1day
6hour
s
Tomato (open air)
0.13(first order)
0.9882
5days
3hour
s
Tomato (sack)
0.20(first order)
0.9773
3 days
5hour
s
Pawpaw (open
0.19(first order)
0.9987
3days
7
air)
hours
Pawpaw (sack)
0.20(first order)
0.9873
3days
5hour
s
4.3 DISCUSSION
4.2.1 DISCUSSION OF THE EXPERIMENTAL RESULT
The degradationkinetics of vitamin C under market storage condition was
studied by subjecting the fruit samples into two conditions. A sample of
standard ascorbic acid was titrated thrice and the average found is
presented in table 4.1.The error in titrating the standard ascorbic acid
39 | P a g e
thrice was not more than 0.1. The fruit samples titrated gave results that
are presented in tables 4.2 4.4. From observation of the titre volumes, it
can be seen that the titre volumes reduced each day, since the titre
volumes are indications of the presence of vitamin C, it can be inferred that
there is reduction in the amount of vitamin C present.
This inferrence was further evaluated by the presentation of the calculated
values of the concentration of each fruit sample under the two conditions
under study. The concentrations of the vitamin C in the fruit samples in
gram per litre is presented in tables 4.5 - 4.7. From the table it can be
seen that the values of the concentration is decreasing with time. From
observation, the three fruits under study had a lesser amount of vitamin C
degraded in the open air condition than the sack condition. This can be
analyzed thus:
The degradtion rate of vitamin C in the fruits in the open air condition
was lower than the rate of degradation of vitamin C in the sack
condition.
The open air condition is a more suitable medium of storing the three
fruits which will lead to a lesser rate of vitamin C degradation.
The calculated functions of the concentration of vitamin C is contained in

Tables 4.8 4.10. The tabulated functions were used to determine the rate
constants using the integrated rate law.
4.2.2 DISCUSSION OF THE KINETIC MODELLING RESULTS
From the plots of the concentration or function of the concentration against
time, plotted in figures C1 C9 in appendix C, it can be seen from the
coefficient of determination(R2) that the best fit for the three fruits under
the conditions were of first order kinetics except pineapple fruit under sack
storage which gave a zero order kinetics. The best fit was determined with
40 | P a g e
the coefficient of determination using EXCEL software. The best fit was
known by the highest number of R2 between the three orders investigated.
The order of the reaction can be analyzed as follows:
The degradation of the vitamin C concentration in the three fruits

and conditions exhibiting a first order kinetics means that the rate of
degradation depends on the concentration of vitamin C in the fruits.
The degradation of vitamin C in pineapple using a sack which follows

a zero order reaction is independent of the concentration of vitamin
C in the fruit.
Table 4.11 also contains the half life. It can be seen that the time at which
the concentration of fruits in the open air condition to reduce to half of its
original amount is much longer than that of the fruits being stored in sacks.
From table 4.11, it can be seen that the rate at which tomato degrades its
vitamin C is the slowest, evident with the highest time of half life. So
approximately, tomato decreases half its concentration at the time of
study. pineapple has the highest rate of vitamin C degradation.
From the rate equation table in table 4.11, it can be seen that the rate
constants of pineapple fruit sample is the highest among the three fruits
meaning that pineapple fruit has a greater rate of spoilage due to vitamin C
degradation. But the storage of the pineapple fruit sample in sacks leads to
a far greater vitamin C degradation than the open air storage because it
has the highest rate constant.
For tomato, the rate equation of the sack storage condition is higher than
that of the open air condition, meaning that there is faster rate of
degradation in the sack storage condition than in the open air storage
condition. The same line of reason also applies to pawpaw, hence open air
is the best means of storage of the three fruits under study.
41 | P a g e
CHAPTER FIVE
5.0 CONCLUSION AND RECOMENDATION
5.1 CONCLUSION
The concentration of vitamin C decreased with time in the three fruits at
the different conditions of study. The rate of degradation of the fruits under
the conditions of study were investigated using the integral method of
analysis. The graphs with the best fit were analyzed using the coefficient of
determination (R2). The value of the coefficient of determination that was
the greatest in the graphs became the graph with the best fit. The graphs
were analyzed using EXCEL software. The graph with the best fit predicted
the degradation closely. The models of the three fruits were as follows:
PINEAPPLE: the rate of degradation of the pineapple sample followed a first
order reaction indicating that the rate of degradation is dependent on the
concentration of the vitamin C.While that of storing pineapple in a sack
followed a zero order reaction which makes the rate of degradation
independent of the concentration of vitamin C. From the rate constants,
storage of pineapple in sacks have a faster degradation kinetics than
storing in open air.
TOMATO:
the rate of degradation of the tomato sample also followed a
first order reaction indicating that the rate of degradation is dependent on

the concentration of the vitamin C. From the rate constants, storage of
tomato in sacks have a faster degradation kinetics than storing in open air.
PAWPAW: the rate of degradation of the Pawpaw sample followed a first
order reaction indicating that the rate of degradation is dependent on the
concentration of the vitamin C. From the rate constants, storage of
42 | P a g e
pawpaw in sacks have a faster degradation kinetics than storing in open

air.
5.2 RECOMENDATION
From theresult I recommend that the storage of these three fruits should
be done in an open air condition, to reduce the degree of degradation of
the vitamin C. To be sure of the best possible condition that favours the
lower rate of degradation of vitamin C, I recommend that other storage
conditions not common to the nigerian market should also be investigated.
43 | P a g e
REFERENCES
Adisa, V. A. (2006). The influence of molds and some storage factors on
the ascorbic acid content of orange and pineapple fruits. Food Chem.
22, 139146.
Adler, F. R. (2004). Modeling the Dynamics of Life, 2nd ed. California:
Brooks/Cole.
Basu, T. K.and Schorah, C. (2005) Vitamin C in Health and Disease.
London: Croom Helm.
Burns, J., Rivers, M.and Machlin, L.(2007) Third World Conference on
Vitamin C. New York: Academy of Sciences.
Davis, M.B., Austin, J. and Partridge, D.A. (1991). Vitamin C: Its Chemistry
and Biochemistry. Cambridge: The Royal society of Chemistry.
Demin, O. and Goryanin, I. (2009).Kinetic Modelling in Systems Biology.
London: CRC Press.
El Moussaoui, A., Nijs, M., Paul, C., Wintjens, R., Vincentelli, J., Azarkan,
M. and Looze, Y. (2001).Revisiting the enzymes stored in the laticifers
of Carica papaya in the context of their possible participation in the
plant defence mechanism. Cell and Molecular Life Sciences58, 556570.
Erdi, P. and Toth, J. (2001).Mathematical Models of Chemical Reactions:
Theory and Applications of Deterministic and Stochastic Models. New
Jersey: Princeton University Press.
Eskin, N. A. M. (1999). Biochemistry of food processing: Browning
reactions in foods. In Biochemistry of foods (second ed., pp. 240
295). London: Academic Press.
Fellers, P. J. (2001).Shelf life and quality of freshly squeezed,
unpasteurized, polyethylene-bottled citrus juice. Journal of Food
Science, 53(6), 16991702.
Harris, J. R. (1996). Subcellular Biochemistry, Ascorbic Acid: Biochemistry
and Biomedical Cell Biology. New York: Academy of Sciences.
44 | P a g e
Huelin, F. E. (2005). Studies on the anaerobic decomposition of ascorbic

acid.Food Research, 18, 633639.
Huelin, F. E., Coggiola, I. M., Sidhu, G. S.and Kennett, B. H. (2007).The
anaerobic decomposition of ascorbic acid in the pH range of foods and
in more acid solutions. Journal of the Science of Food and Agricultural,
22, 540542.
Johnson, J. R., Braddock, R. J.and Chen, C. S. (2006).Kinetics of ascorbic
acid loss and nonenzymatic browning in orange juice serum:
Experimental rate constants. Journal of Food Science, 60(3), 502505.
Laing, B. M., Schlueter, D. L.and Labuza, T. P. (2006). Degradation kinetics
of ascorbic acid at high temperature and water activity.Journal of Food
Science, 43(5), 14401443.
Solomon, O., Svanberg, U.and Sahlstrom, A. (2002).Effect of oxygen and
fluorescent light on the quality of orange juice during storage at 8 C.
Food Chemistry, 53, 363368.
Syvanen, M. (1999).In search
Biotechnology 17, 833.
of
horizontal
gene
transfer.Nature
United states department of Agriculture (2010).National Nutrient

Database for Standard References.[Brochure]. Retrieved from
Nal.usda.gov
Van, B. M. (1998) Modelling of chemical reactions in foods: amultiresponse
approach. ActaHorticulturae11,149155.
Watson, B. (1997). Agronomy/agroclimatology notes for the production of
papaya. Maffra: Island press.
http//:paws.wcu.edu/bacon/vitamin C.pdf
45 | P a g e
APPENDIX A
A.1 DETERMINATION OF RATE LAW FROM THE CONCENTRATION
VERSUS TIME GRAPH (INTEGRATED RATE LAW)
The rate bexpression for the kinetic degradation of vitamin C is written as
follows
.
= 02M------------------A1
Where
= rate of degradation of vitamin C
K = Degradation constant
C= quantitative value of the degraded product under consideration
M= Order of reaction
A.2 INVESTIGATION OF ZERO ORDER KINETICS
.
= 02M
Let m =0
.
= 020
62
= 8
67
Rearranging and integrating
.
9 62 = 0 9 67
.:
46 | P a g e
C C0 = - Kt
Where C0 = initial concentration of vitamin C present in the fruit sample
C = C0 Kt -------------------------A2
A graph of concentration will be plotted against time. If a straight line
curve with negative slope occurs then the degradation is of zero order
kinetics.
A.3 INVESTIGATION OF FIRST ORDER KINETICS
.
= 02M
Let m =1
.
= 021
= 8C

.
1
62 = 0 9 67
2
.:
:
lnC lnC0 = -Kt

lnC =lnC0 Kt ----------------A3
A graph of lnC will be plotted against time. If a straight line curve with
negative slope occurs, then the degradation is of first order kinetics.
A.4 INVESTIGATION OF SECOND ORDER KINETICS

47 | P a g e
= 02M
Let m =2
.
= 022
= 8C2

.
9 1/ C = 62 = 0 9 67
.:
>
>
. = -Kt
.:
>
>
.:
+Kt----------------A4
A graph of
>
will be plotted against time. If a straight line curve with
positive slope occurs, then the degradation is of second order kinetics.
48 | P a g e
APPENDIX B
DETERMINATION OF THE CONCENTRATION OF VITAMIN C
IN THE VARIOUS FRUITS
Standard ascorbic acid mass = 0.250g
Volume of iodine solution required to react with the 0.250g standard
ascorbic acid = 26.4 millilitres
Volume of fruit sample used = 25 milliltres = 0.025 litres
Mass of vitamin C present in each fruit = X grams
volume of the iodine solution

required to react with the
standard ascorbic acid sample
? =
mass of standard ascorbic acid used
volume of the iodine solution
required to react with the
the vitamin C in the fruit
=
mass of vitamin C present

in the fruit sample
concentration of vitamin C present =
mass of vitamin C present

volume of fruit sample used
PINEAPPLE (OPEN AIR)
49 | P a g e
DAY 1
Mass of vitamin C is first calculated
26.4 LM 7.4LM
=
?P
0.250P
26.4X = 7.4 * 0.250
X=
R.S :.=U:
=V.S
X = 0.0701g of vitamin C is present in the pineapple sample of open air

Next the concentration is calculated
concentration of vitamin C present (C) =
0.0701g
0.025l
= 2.80g/l
For first order reaction plot,
lnC = 1.03
for second order plot
= 0.36
DAY 2
26.4 LM 6.0LM
=
0.250P
?P
50 | P a g e
26.4X = 6.0 * 0.250

X=
V.: :.=U:
=V.S

0.0568g
0.025 l
= 2.27g/l

lnC = 0.82
= 0.44
DAY 3
26.4 LM 4.5LM
=
?P
0.250P
26.4X = 4.5 * 0.250
X=
S.U :.=U:
=V.S

51 | P a g e
0.0426g
0.025 l
= 1.71 g/l
lnC = 0.54
= 0.59
DAY 4
26.4 LM 3.4LM
=
0.250P
?P
26.4X = 3.4 * 0.250
X=
\.S :.=U:
=V.S

0.0322g
0.025 l
52 | P a g e
= 1.29 g/l
lnC = 0.26
= 0.78
DAY 5
26.4 LM 2.8LM
=
0.250P
?P
26.4X = 2.8 * 0.250
X=
=.] :.=U:
=V.S

0.0265g
0.025 l
= 1.06 g/l
53 | P a g e

lnC = 0.06
= 0.94
DAY 6
26.4 LM 2.3LM
=
0.250P
?P
26.4X = 2.3 * 0.250
X=
=.\ :.=U:
=V.S

0.0217g
0.025 l
= 0.87 g/l
lnC = -0.14
54 | P a g e
= 1.15
PINEAPPLE (SACK)
DAY 1
26.4 LM 6.3LM
=
?P
0.250P
26.4X = 6.3 * 0.250
X=
V.\ :.=U:
=V.S

0.0597g
0.025l
= 2.39g/l
lnC = 0.87
= 0.42
55 | P a g e
DAY 2
26.4 LM 5.7LM
=
?P
0.250P
26.4X = 5.7 * 0.250
X=
U.R :.=U:
=V.S

0.05398g
0.025 l
= 2.16g/l
lnC = 0.77
= 0.46
DAY 3
56 | P a g e
26.4 LM 4.4LM
=
?P
0.250P
26.4X = 4.4 * 0.250
X=
S.S :.=U:
=V.S

0.0417g
0.025 l
= 1.67 g/l
lnC = 0.51
= 0.60
DAY 4
26.4 LM 2.6LM
=
0.250P
?P
26.4X = 2.6 * 0.250
57 | P a g e
X=
=.V :.=U:
=V.S

0.0246g
0.025 l
= 0.99 g/l
lnC = -0.01
= 1.01
DAY 5
26.4 LM 1.6LM
=
0.250P
?P
26.4X = 1.6 * 0.250
X=
>.V :.=U:
=V.S

58 | P a g e
0.0152g
0.025 l
= 0.61 g/l
lnC = -0.49
= 1.64
DAY 6
26.4 LM 1.0LM
=
0.250P
?P
26.4X = 1.0 * 0.250
X=
>.: :.=U:
=V.S

0.0095g
0.025 l
= 0.38 g/l
59 | P a g e

lnC = -0.97
= 2.63
TOMATO (OPEN AIR)

DAY 1
26.4 LM 4.3 LM
=
?P
0.250P
26.4X = 4.3 * 0.250
X=
S.\ :.=U:
=V.S

0.0407g
0.025l
= 1.63g/l
lnC = 0.49
60 | P a g e
= 0.61
DAY 2
26.4 LM 4.0LM
=
0.250P
?P
26.4X = 4.0 * 0.250
X=
S.: :.=U:
=V.S

0.0379g
0.025 l
= 1.52g/l
lnC = 0.42
For second order plot
= 0.66
61 | P a g e
DAY 3
26.4 LM 3.5LM
=
?P
0.250P
26.4X = 3.5 * 0.250
X=
\.U :.=U:
=V.S

0.0331g
0.025 l
= 1.33 g/l
lnC = 0.29
For second order plot
= 0.75
DAY 4
62 | P a g e
26.4 LM 2.9LM
=
?P
0.250P
26.4X = 2.9 * 0.250
X=
=._ :.=U:
=V.S

0.0275g
0.025 l
= 1.10 g/l
lnC = 0.10
= 0.91
DAY 5
26.4 LM 2.6LM
=
0.250P
?P
63 | P a g e
26.4X = 2.6 * 0.250

X=
=.V :.=U:
=V.S

0.0246g
0.025 l
= 0.99 g/l
lnC = -0.01
= 1.01
DAY 6
26.4 LM 2.3LM
=
0.250P
?P
26.4X = 2.3 * 0.250
X=
=.\ :.=U:
=V.S

64 | P a g e
0.0217g
0.025 l
= 0.87 g/l
lnC = -0.14
= 1.15
TOMATO (SACK)
DAY 1
26.4 LM 3.7LM
=
0.250P
?P
26.4X = 3.7 * 0.250
X=
\.R :.=U:
=V.S

65 | P a g e
0.0350g
0.025 l
= 1.40 g/l
lnC = 0.34
= 0.71
DAY 2
26.4 LM 3.4LM
=
0.250P
?P
26.4X = 3.4 * 0.250
X=
\.S :.=U:
=V.S

0.0322g
0.025 l
= 1.29g/l
66 | P a g e
lnC = 0.26
= 0.78
DAY 3
26.4 LM 2.7LM
=
0.250P
?P
26.4X = 2.7 * 0.250
X=
=.R :.=U:
=V.S

0.0256g
0.025 l
= 1.02 g/l
lnC = 0.02
= 0.98
67 | P a g e
DAY 4
26.4 LM 2.0LM
=
0.250P
?P
26.4X = 2.0 * 0.250
X=
=.: :.=U:
=V.S

0.0189g
0.025 l
= 0.76 g/l
lnC = -0.27
= 1.32
DAY 5
68 | P a g e
26.4 LM 1.7LM
=
?P
0.250P
26.4X = 1.7 * 0.250
X=
>.R :.=U:
=V.S

0.0161g
0.025 l
= 0.64 g/l
lnC = -0.45
= 1.56
DAY 6
26.4 LM 1.5LM
=
0.250P
?P
26.4X = 1.5 * 0.250
69 | P a g e
X=
>.U :.=U:
=V.S

0.0142g
0.025 l
= 0.57 g/l
lnC = -0.56
= 1.75
PAWPAW (OPEN AIR)

DAY 1
26.4 LM 4.7LM
=
0.250P
?P
26.4X = 4.7 * 0.250
X=
S.R :.=U:
=V.S

70 | P a g e
0.0445g
0.025l
= 1.78g/l
lnC = 0.58
= 0.56
DAY 2
26.4 LM 3.8LM
=
0.250P
?P
26.4X = 3.8 * 0.250
X=
\.] :.=U:
=V.S

0.03598g
0.025 l
= 1.44g/l
71 | P a g e

lnC = 0.37
= 0.69
DAY 3
26.4 LM 3.1LM
=
0.250P
?P
26.4X = 3.1 * 0.250
X=
\.> :.=U:
=V.S

0.0294g
0.025 l
= 1.17 g/l
lnC = 0.16
72 | P a g e
= 0.86
DAY 4
26.4 LM 2.6LM
=
0.250P
?P
26.4X = 2.6 * 0.250
X=
=.V :.=U:
=V.S

0.0246g
0.025 l
= 0.99 g/l
lnC = -0.01
= 1.01
73 | P a g e
DAY 5
26.4 LM 2.2LM
=
0.250P
?P
26.4X = 2.2 * 0.250
X=
=.= :.=U:
=V.S

0.0208g
0.025 l
= 0.83 g/l
lnC = -0.19
= 1.20
DAY 6
74 | P a g e
26.4 LM 1.8LM
=
?P
0.250P
26.4X = 1.8 * 0.250
X=
>.] :.=U:
=V.S

0.0171g
0.025 l
= 0.68 g/l
lnC = -0.39
= 1.47
PAWPAW (SACK)
DAY 1
26.4 LM 5.3LM
=
0.250P
?P
75 | P a g e
26.4X = 5.3 * 0.250

X=
U.\ :.=U:
=V.S

0.0502g
0.025l
= 2.01g/l

lnC = 0.70
= 0.50
DAY 2
26.4 LM 4.3LM
=
0.250P
?P
26.4X = 4.3 * 0.250
X=
S.\ :.=U:
=V.S
76 | P a g e

0.0407g
0.025 l
= 1.63g/l
lnC = 0.49
= 0.61
DAY 3
26.4 LM 3.5LM
=
0.250P
?P
26.4X = 3.5 * 0.250
X=
\.U :.=U:
=V.S

0.0331g
0.025 l
77 | P a g e
= 1.33 g/l
lnC = 0.29
= 0.75
DAY 4
26.4 LM 2.9LM
=
?P
0.250P
26.4X = 2.9 * 0.250
X=
=._ :.=U:
=V.S

0.0275g
0.025 l
= 1.10 g/l
lnC = 0.10
78 | P a g e
= 0.91
DAY 5
26.4 LM 2.6LM
=
?P
0.250P
26.4X = 2.6 * 0.250
X=
=.V :.=U:
=V.S

0.0246g
0.025 l
= 0.99 g/l
lnC = -0.01
79 | P a g e
= 1.01
DAY 6
26.4 LM 1.9LM
=
0.250P
?P
26.4X = 1.9 * 0.250
X=
>._ :.=U:
=V.S

0.01799g
0.025 l
= 0.72 g/l
lnC = -0.33
= 1.39
CALCULATION OF HALF LIFE OF THE FRUITS UNDER

DEGRADATION
80 | P a g e
PINEAPPLE (OPEN AIR CONDITION)

Rate constant = 0.24
half life=
:.V_\
`
Therefore halflife is
:.V_\
:.=S
2days 9hours
1day 6hours
PINEAPPLE (SACK)
half life=
:.V_\
`
:.V_\
:.SS
TOMATO (OPEN AIR CONDITION)

half life=
:.V_\
`
:.V_\
:.>\
5days 3hours
TOMATO (SACK)
81 | P a g e
half life=
:.V_\
`
:.V_\
:.=:
3days 5hours
PAWPAW (OPEN AIR CONDITION)

half life=
:.V_\
`
:.V_\
:.>_
3days 7hours
3days 5hours
PAWPAW (SACK)
half life=
:.V_\
`
:.V_\
:.=:
82 | P a g e
APPENDIX C
Fig C1: A graph of concentration against time

(zero order kinetics) for pineapple
open air
3
sack
concentration in g/l
2.5
2
1.5
open air
y = -0.3914x + 3.0367
R = 0.9593
1
0.5
0
0
sack
y = -0.4394x + 2.9047
R = 0.9776
time (in days)
83 | P a g e
Fig C2: A graph of lnC against time (first order

kinetics) for pineapple
open air
1.5
sack
1
lnC in g/l
0.5
0
0
-0.5
y = -0.240x + 1.269
R = 0.995
-1
-1.5
y = -0.385x + 1.463
R = 0.959
time(in days)
Fig C3: A graph 0f 1/C against time(second order

kinetics) for pineapple
open air
3
sack
2.5
1/C in l/g
2
1.5
1
0.5
open air
y = 0.1611x + 0.146
R = 0.9853
0
0
time(in days)
sack
y = 0.4286x - 0.3733
R = 0.8552
84 | P a g e
Fig C4: A graph of concentration against

time(zero order kinetics) for tomato
1.8
open air
concentration in g/l
1.6
sack
1.4
1.2
1
0.8
0.6
0.4
open air
y = -0.1606x + 1.802
R = 0.986
0.2
0
0
time in days
sack
y = -0.1817x + 1.5827
R = 0.9638
Fig C5: A graph of lnC against time(first order

kinetics) for tomato
open air
0.6
sack
0.4
lnC in g/l
0.2
0
-0.2
7
open air
y = -0.1323x + 0.6547
R = 0.9882
-0.4
sack
y = -0.1977x + 0.582
R = 0.9773
-0.6
-0.8
time (in days)
85 | P a g e
1/C in l/g
Fig C6: A graph of 1/C against time(second order

kinetics) for tomato
2
1.8
1.6
1.4
1.2
1
0.8
0.6
0.4
0.2
0
open air
sack
Linear (open air)
Linear (sack)
open air
y = 0.1114x + 0.4567
R = 0.9799
0
time(in days)
sack
y = 0.2251x + 0.3953
R = 0.9751
86 | P a g e
Fig C7: A graph of concentration against

time(zero order kinetics) for pawpaw
open air
2.5
concentration(in g/l)
sack
2
1.5
1
open air
y = -0.2146x + 1.8993
R = 0.9704
0.5
0
0
time(in days)
sack
7 y = -0.2457x + 2.1567
R = 0.9726
FigC8: A graph of lnC against time(first order

kinetics) for pawpaw
open air
0.8
sack
0.6
lnC(g/l)
0.4
0.2
0
0
-0.2
sack
y = -0.1954x + 0.8907
R = 0.9873
-0.4
-0.6
open air
y = -0.1914x + 0.7567
R = 0.9987
time(in days)
87 | P a g e

The Modelling of The Kinetic Degradation of Vitamin C in Fruits Under Market Storage Conditions

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The Modelling of The Kinetic Degradation of Vitamin C in Fruits Under Market Storage Conditions

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MODELLING VITAMIN C DEGRADATION KINETICS

IN FRUITS (PINEAPPLE, TOMATO AND PAWPAW)

ENWEREJI CHIDI BEDE

THE DEPARTMENT OF CHEMICAL ENGINEERING,

IN PARTIAL FULFILMENT FOR THE AWARD OF BACHELORS

--------------------------------ENGR. (DR.) M. S. NWAKAUDU

--------------------------------ENGR. PROF. E. E. ANYANWU

I dedicate this project work to the almighty God for his

0.13g.l-1.s-1 and 0.2g.l-1.s-1 respectively. While for pawpaw, the rate

CHAPTER ONE: INTRODUCTION

SIGNIFICANCE OF THE STUDY---------------------------3

SCOPE OF THE STUDY------------------------------------3

CHAPTER TWO: LITERATURE REVIEW

CHAPTER THREE: MATERIALS AND METHODOLOGY

3.3 REAGENTS, MATERIALS AND APPARATUS ---------------28

CHAPTER FOUR: RESULTS AND DISCUSSION

CHAPTER FIVE: CONCLUSION AND RECOMMENDATION

Table 2.1: Vitamin C contents in some fruits and vegetables --------------------- 10

FIG 2.1- PICTORIAL REPRESENTATION OF A MODEL-----------------------6

However, Ascorbic acid is an unstable compound and under less desirable

temperature and storage time (Fellers, 2001). Oxidation of ascorbic acid

1.3 PROBLEM STATEMENT

1.4 SIGNIFICANCE OF THE STUDY

1.5 SCOPE OF THE STUDY

The three fruits will be subjected to the predominant market storage

and if we describe this with mathematical equations, a conceptual model

Mathematical models relate response, to variables via parameters in one or

temperature are controllable variables that can be manipulated by the

temperature (Adler, 2004).

2.2 VITAMIN C (ASCORBIC ACID)

In plants ascorbic acids are synthesized from galactose as well as from

dehydroascorbic acid, which in turn can readily take up hydrogen prompts

incorporation proceeds. Evidence points to involvement of ascorbic acid in

this hydroxylation (Burns et al., 2007). The relatively large amounts of

2.2.3 SOURCES OF ASCORBIC ACID

Per cup (165g)

Per fruit (55g)

228.3mg (381% DV) 376.7mg (628% DV) 125.6mg (209% DV)

80.4mg (134% DV)

Vitamin C in 100g Per cup, sliced (180g) Per fruit (69g)

92.7mg (155% DV) 166.9mg (278% DV) 64mg (107% DV)

Per 2 tomatoes (246g)

22.8mg (38% DV) 54.7mg (91% DV) 56.1mg (93% DV)

Per 10 pods (34g)

60mg (100% DV) 37.8mg (63% DV) 20.4mg (34% DV)

95.6mg (159% DV)

The amount of ascorbic acid present in vegetables is greatest in the periods

2.2.4 LOSSES OF VITAMIN C

2. Oxidation to diketogluconic acid which is favored by exposure to air,

the nightshade Solanumlycopersicum, commonly known as a tomato

The tomato belongs to the nightshade family, Solanaceae The plants

Niacin (B3) (4%) 0.594 mg

Source: USDA (United States Department of Agriculture)

FIG 2.2 TOMATO

comprise 31 species in three genera (namely Carica, Jacaratiaand Jarilla)

Evolutionarily, papain may be associated with protection from frugivorous

2.4.2NUTRITIONAL AND HEALTH BENEFITS OF PAWPAW

edible multiple-fruit consisting

berries, pineapple is an economically important plant. Pineapples may be

(called 'suckers' by commercial growers) are produced in the leaf axils of

It has a fragile root system that needs well-drained conditions Pineapple

of bromelain in the fruit is probably not significant, being mostly in the

209 kJ (50 kcal)