Please use this identifier to cite or link to this item: https://doi.org/10.1081/DRT-100102916
Title: Kinetics of ascorbic acid degradation in dried kiwifruits during storage
Authors: Uddin, M.S. 
Hawlader, M.N.A. 
Zhou, L.
Keywords: Kinetics
Kiwifruits
Temperature
Vitamin C
Water activity
Issue Date: 2001
Citation: Uddin, M.S., Hawlader, M.N.A., Zhou, L. (2001). Kinetics of ascorbic acid degradation in dried kiwifruits during storage. Drying Technology 19 (2) : 437-446. ScholarBank@NUS Repository. https://doi.org/10.1081/DRT-100102916
Abstract: Retention of ascorbic acid (AA) in dried kiwifruit in storage is studied. The effects of storage temperature (30°C-50°C) and water activity (aw: 0.51-0.82) are investigated. The degradation of AA follows a first order reaction. A decrease of approximately one order of magnitude in AA is observed when aw is increased from 0.51 to 0.82 with the activation energy in the range of (38.0-62.3) kJ/mole. The effect of temperature on the rate constant followed the Arrhenius relationship. An empirical equation combining temperature, water activity rate constant has been developed.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/85340
ISSN: 07373937
DOI: 10.1081/DRT-100102916
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

23
checked on Jul 13, 2018

WEB OF SCIENCETM
Citations

20
checked on Jun 12, 2018

Page view(s)

42
checked on May 18, 2018

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.