Degradation kinetics of vitamin C in Chinese jujube during drying process
In order to investigate the effects of drying temperature on the vitamin C in Chinese jujube and provide reference for the drying process, the degradation kinetics of ascorbic Acid (AA) and dehydroascorbic Acid (DHAA) at 50, 60 and 70C has been investigated. The results showed that the loss of AA at different drying temperatures followed the Weibull model and all the correlation coefficients( R2 )were higher than 0.99. The kinetic model of DHAA well fitted its degradation in Chinese jujube. Both AA and DHAA in . Chinese jujube decreased during the drying process, however, the degradation rates of DHAA was lower than that of A A and its activation energy was higher than that of AA, these results indicate that DHAA in Chinese jujube was more stable than AA in thermodynamics. The kinetic modal can be used to predict the concentrations of vitamin C during the drying process of jujube.
Chinese jujube drying hot air heating vitamin C degradation kinetics
Liu Kun Lu Zhoumin Yan Zhongxin Zhao Jiaqi Jiao Wenyue Li Xingang
College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China College of Forestry, Northwest A & F University, Yangling, Shaanxi 712100, China
国际会议
山东淄博
英文
784-788
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）