A batch process is being used for cooking the food product, but the process also cause the breakdown of vitamin C. At present the process is carried out at 121 C for 20 min in order to achieve satisfactory cooking. What percentage of vitamin C is destroyed in the current process ? (assume first order reaction for both cooking and vitamin C) k121 = 3.2 *10-3 s-1 (for cooking) k121 = 1.57 *10-4 s-1 (for vitamin C destruction) A modification of the process is considered to improve the process with less destruction of vitamin C by reducing the cooking time and increasing the temperature to 130 C. What is the new cooking time and what do the changes have on the percentage of vitamin C reduction? z cooking = 21 deg C z vitamin C = 51 deg C