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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 |
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