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Mathematical models which describe the effect of water activity on the rate of loss of ascorbic acid and p-carotene in a dehydrated sweet potato system were developed under isothermal storage conditions at 40°C. The p-carotene model was verified in several batches of sweet potato. It was found that, although the absolute magnitudes of the rates showed differences between batches, the model form remains appropriate for describing the effects of moisture. There fore, the models seem to be general, but model parameters must be identified for each specific system.

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