Kinetics of furan formation during pasteurization of soy sauce

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 degrees C 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/Lh for Pearl River Bridge brand (PRBB) soy sauce and 6.99 x 10(-9) mol/Lh for Koon Chun brand (KCSB) at 80 degrees C respectively. In addition, by the Arrhenius equation and active complex theory, the apparent activation energy (Ea), enthalpy (Delta H-not equal(theta)) and entropy (Delta S-not equal(theta)) were summarized as the equations, Ink = -77237/RT + 6.61 and lnk/T = -74522/RT - 0.18 for PRBB, and Ink = -72018/RT+5.35 and Ink/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, Delta H-not equal(theta) and Delta S-not equal(theta) for PRBB are 77.237 kJ/mol, 74.522 kJ/mol, and-199.01 J/K.mol. Ea, Delta H-not equal(theta) and Delta S-not equal(theta) 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. Published by Elsevier Ltd.