Kinetics of furan formation during pasteurization of soy sauce
Abstract To investigate the kinetics of furan formation during pasteurization in soy sauce, the furan concentration in five samples was determined with Selected Ion Flow Tube Mass Spectrometry (SIFT MS) after hot water bath heating at 30, 50, 70, or 80 degC for 10 min to 7.25 h, respectively. The furan concentrations in soy sauce were 12 215 ng/mL. Furan formation in soy sauce is a zero order reaction and the reaction rate constants were 3.71 x 10 9 mol/L.h for Pearl River Bridge brand (PRBB) soy sauce and 6.99 x 10 9 mol/Lh for Koon Chun brand (KCSB) at 80 degC respectively. In addition, by the Arrhenius equation and active complex theory, the apparent activation energy (Ea) enthalpy D H th and entropy D S th were summarized as the equations, lnk 77237/RT 6.61 and lnk/T 74522/RT 0.18 for PRBB, and lnk 72018/RT+5.35 and lnk/T 63301/RT 0.08 for KCSB, where k is the rate constant, T is the absolute temperature and R is the universal gas constant. Ea, D H th and D S th for PRBB are 77.237 kJ/mol, 74.522 kJ/mol, and 199.01 J/K*mol. Ea, D H th and D S th for KCSB are 72.018 kJ/mol, 63.301 kJ/mol, and 209.72 J/K*mol. These results can be used to calculate or predict furan formation in soy sauce during pasteurization.