Ascorbic Acid Thermal Degradation during Hot Air Drying of Camu-Camu (<i>Myrciaria dubia</i>[H.B.K.] McVaugh) Slices at Different Air Temperatures

Silva, Mariana Altenhofen da; Pinedo, Rosalinda Arévalo; Kieckbusch, Theo Guenter

doi:10.1080/07373930500212784

Cited by 33 publications

(33 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A similar observation was reported by Erenturk et al [31], who studied the hot air drying of rosehip fruits. However, Silva et al [44] reported that during drying of camu camu slices, even considering that in order to attain the same final moisture content, samples dried at higher temperatures were exposed for a shorter period to hot air, raising the drying temperature increased the loss of ascorbic acid. In addition, the phenolic content values (in mg/g dry solids) increased at initial application of heat (0-20 or 0-30 min), but further processing decreased its content to a value 17.5-33.6% higher than the equivalent of unprocessed juice.…”

Section: Degradation Of Total Phenolicsmentioning

confidence: 95%

Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration

Goula

Tzika

Adamopoulos

2013

International Journal of Food Engineering

View full text Add to dashboard Cite

Pomegranate juice was concentrated by conventional heating at different temperatures (45, 50, 55, 60, and 65°C), and the effect of temperature on evaporation rate and on thermal degradation of total phenolics was investigated. Concentration kinetics modeling was developed based on thin-layer drying models. The logarithmic model was found to give better predictions than the others. The temperature dependence of the model constants was expressed by polynomial relationships. In addition, a first-order decay model, with an Arrhenius and a polynomial dependency on temperature and water content, respectively, was used to describe the joint influence of temperature and moisture content on the thermal degradation of total phenolics in a concentration process of pomegranate juice.

show abstract

Section: Degradation Of Total Phenolicsmentioning

confidence: 95%

Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration

Goula

Tzika

Adamopoulos

2013

International Journal of Food Engineering

View full text Add to dashboard Cite

show abstract

“…(11) was originally presented in 1939 by W. Weibull to describe the collapse of stressed materials. Since then, it has been successfully applied to describe kinetics of chemical, enzymatic and microbiological degradation processes as well as in the drying process (Marabi et al 2003;Altenhofen da Silva et al 2005;Corzo et al 2008). The shape parameter (α) is related to the velocity of the mass transfer at the beginning, e.g.…”

Section: Estimation Of Water Diffusion Coefficient (D We )mentioning

confidence: 99%

Characteristics of Convective Drying of Pepino Fruit (Solanum muricatum Ait.): Application of Weibull Distribution

Uribe

Vega‐Gálvez

Scala

et al. 2009

Food Bioprocess Technol

View full text Add to dashboard Cite

The aim of this research was to study the behaviour of the drying kinetics of pepino fruit (Solanum muricatum Ait.) at five temperatures (50, 60, 70, 80 and 90°C). In addition, desorption isotherms were determined at 20, 40 and 60°C over a water activity range from 0.10 to 0.90. The Guggenheim, Anderson and de Boer model was suitable to depict the desorption data. A monolayer moisture content from 0.10 to 0.14 g water g −1 d.m. was reported. The equations of Newton, Henderson-Pabis, Modified Page, Wang-Singh, Modified Henderson-Pabis, Logarithmic as well as standardised Weibull were tested for modelling drying kinetics. Besides, Fick's second law model was used to calculate the water diffusion coefficient which increased with temperature from 2.55 to 7.29× 10 −10 m 2 s −1 , with estimated activation energy of 27.11 kJ mol −1 . The goodness of fit of the models was evaluated using sum squared error and chi-square statistical tests. The comparison of the experimental moisture values with respect to the calculated values showed that the standardised Weibull model presented the best goodness of fit, showing that this equation is very accurate for simulating drying kinetics for further optimisation of drying times. Nomenclature a w Water activity (dimensionless) X we Equilibrium moisture content (g water g −1 d.m.) X wt Moisture content (g water g −1 d.m.) X wo Initial moisture content (g water g −1 d.m.) X m Monolayer moisture content (g water g −1 d.m.) C, K Parameters of GAB model D we Water diffusion coefficient (m 2 s −1 ) L Half-thickness of the slab (m) k i Kinetic parameters (min −1 ) n i , c Empirical parameters (dimensionless) α Shape parameter (dimensionless) of the Weibull model β Scale parameter (min) of the Weibull model t Drying time (s, min) i Number of terms R Universal gas constant (8.314 J mol −1 K −1 ) T Absolute temperature (K) E a Activation energy (kJ mol −1 )

show abstract

“…Nutrient concentration and organoleptic properties such as color are critical metrics for the quality of a dried food product. Thus, a number of studies have investigated the rates of degradation of vitamin C and phenolics, and of color (Aamir & Boonsupthip, ; da Silva, Arévalo Pinedo, & Kieckbusch, ; Demirhan & Özbek, ; Mana, Orikasab, Muramatsuc, & Tagawaa, ; Marfil, Santos, & Telis, ; Mudgal & Vishakha, ; Orikasa, Wu, Shiina, & Tagawa, ; Pirone, Ochoa, Kesseler, & De Michelis, ; Villota & Hawkes, ). However, there are no reports on the degradation of these nutrients during MWAD of bitter melon.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon ( Momordica charantia L.)

Nguyen

Luu

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

The changes in nutrient (phenolics and vitamin C) and color of bitter melon slices, during microwave‐assisted drying (MWAD) at different microwave power values (1.5, 3.0, and 4.5 W/g) and air temperatures (20, 25, and 30°C) are reported. Fits of the experimental data to a semi‐empirical mathematical model were used to determine the half‐lives of the nutrients. Color change during drying was similarly characterized using CIELAB color space parameters. The rates of nutrient degradation and color change increased with an increase in microwave power, and drying temperature, but the drying times decreased significantly. The total electrical energy consumed under various drying conditions was measured. Although a microwave power of 1.5 W/g and an air temperature of 25°C resulted in the highest levels of nutrient retention, the drying time and process energy consumption were relatively high. In comparison, the drying conditions of 4.5 W/g and 30°C provided an acceptable compromise. Practical applications Low‐temperature MWAD is a promising alternative to conventional drying for food that contains temperature‐sensitive nutrients. This article provides a methodology for analyzing the kinetics of nutrient and color change during a MWAD process. A 32 factorial design was used to derive predictive correlations for drying time, nutrient half‐life, time constants characterizing color change, and electrical energy consumed during the drying process. The relative influences of microwave power and drying temperature could be readily discerned using these correlations. The reported study will help in developing and optimizing microwave drying processes for a variety of food products.

show abstract

Ascorbic Acid Thermal Degradation during Hot Air Drying of Camu-Camu (Myrciaria dubia[H.B.K.] McVaugh) Slices at Different Air Temperatures

Cited by 33 publications

References 17 publications

Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration

Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration

Characteristics of Convective Drying of Pepino Fruit (Solanum muricatum Ait.): Application of Weibull Distribution

Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon ( Momordica charantia L.)

Contact Info

Product

Resources

About