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|Title:||Kinetics of ascorbic acid degradation in dried kiwifruits during storage||Authors:||Uddin, M.S.
|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|
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