The zero, first and second-order reaction equations were tested to model the kinetics of conventional extraction, conventional pasteurization as well as that of the SEPA processes. In all the three cases, it was not possible to model the entire kinetic **data** with the tested equations. The **data** was therefore divided into two phases. The first phase corresponded to vitamin C accumulation and while the second corresponded to the degradation of Vitamin C for both the conventional extraction and SEPA processes. For the conventional pasteurization process, these two phases corresponded to a first and second vitamin C degradation rates respectively. k and linear determination coefficient (R 2 ) values obtained for the various processes are presented in Table 1. Under a certain temperature, the order of reaction was estimated by comparing (R 2 ) values. The higher the R 2 is, the better the reaction order is suited. It turned out that the degradation of vitamin C in the first degradation phase of the conventional pasteurization process and the accumulation of vitamin C in the SEPA process was successfully described by a zero order kinetic model. Accumulation of vitamin C in the separate extraction process was successfully described by a first order kinetic model. The degradation of vitamin C in the conventional extraction, SEPA and the second phase of the conventional pasteurization processes followed a second order kinetic model. Van Bree et al. (2012) and Lanny and Lie. (2014) showed that the degradation reaction of vitamin C some fruit juices during storage followed zero order kinetic models. Numerous studies have shown that vitamin C degradation of beverages at pasteurization and storage temperatures followed a first-order kinetic model (Jirasatida and Noipanta, 2015;Paul andGosh, 2012 andZhang et al., 2016).