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In recent years, the reaction kinetics theory has been gradually applied to studies on food nutrition ingredient degradation.And that the loss of foods nutritional quality during the processing and storage followed zero-order or first-order kinetics model has already been confirmed.However, most of studies focused on the kinetics characteristics of vitamin C degradation.Researches on its thermodynamic characteristics are only a few.Furthermore, studies on the kinetics characteristics or thermodynamic characteristics of soluble sugar and soluble protein degradation been few reported.