Please use this identifier to cite or link to this item:
|Title:||Kinetics of ascorbic acid degradation in dried kiwifruits during storage|
|Authors:||Uddin, M.S. |
|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|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Mar 23, 2019
WEB OF SCIENCETM
checked on Mar 13, 2019
checked on Jan 26, 2019
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.