Please use this identifier to cite or link to this item: https://doi.org/10.1016/S0260-8774(01)00031-0
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dc.titleDegradation of ascorbic acid in dried guava during storage
dc.contributor.authorUddin, M.S.
dc.contributor.authorHawlader, M.N.A.
dc.contributor.authorDing, L.
dc.contributor.authorMujumdar, A.S.
dc.date.accessioned2014-10-07T09:02:22Z
dc.date.available2014-10-07T09:02:22Z
dc.date.issued2002-01
dc.identifier.citationUddin, M.S., Hawlader, M.N.A., Ding, L., Mujumdar, A.S. (2002-01). Degradation of ascorbic acid in dried guava during storage. Journal of Food Engineering 51 (1) : 21-26. ScholarBank@NUS Repository. https://doi.org/10.1016/S0260-8774(01)00031-0
dc.identifier.issn02608774
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/84961
dc.description.abstractRetention of ascorbic acid (vitamin C) in dried guava during storage was studied. The effects of storage temperature: 30°C, 40°C, 50°C and water activity (aw): 0.43, 0.75, 0.84, 0.97 were investigated. The degradation of ascorbic acid follows a pseudo-first-order reaction. The rate constant increased about four to six fold when storage condition was changed from aw=0.43-0.97. The rate constants and corresponding water activities are related by a second-order polynomial equation. The effect of temperature on the rate constant followed the Arrhenius relationship. The activation energy of ascorbic acid degradation is found to be in the range 3.4-11.0 kcal/mol. An empirical equation, based on temperature, water activity and rate constant, is developed to predict shelf life of dried guava in respect of ascorbic acid retention. © 2001 Elsevier Science Ltd. All rights reserved.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/S0260-8774(01)00031-0
dc.sourceScopus
dc.subjectAscorbic acid
dc.subjectDegradation
dc.subjectDried guava
dc.subjectStorage
dc.subjectTemperature
dc.subjectWater activity
dc.typeArticle
dc.contributor.departmentMECHANICAL ENGINEERING
dc.contributor.departmentCHEMICAL & ENVIRONMENTAL ENGINEERING
dc.description.doi10.1016/S0260-8774(01)00031-0
dc.description.sourcetitleJournal of Food Engineering
dc.description.volume51
dc.description.issue1
dc.description.page21-26
dc.description.codenJFOED
dc.identifier.isiut000172731000003
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