GLASS TRANSITION PHENOMENON ON THE KINETIC OF ASCORBIC ACID DEGRADATION OF PAPAYA (Carica papaya L.) DURING CONVECTIVE DRYING

摘要：

　　The aim of this work was to study ascorbic acid degradation during hot air drying of papaya and to verify its relationship with glass transition.The experiments were carried out at air temperatures between 40-70°C.Higher retentions were observed at lower temperatures.At 70°C,papaya was in a rubbery state,characterized by great molecular mobility inside the food,which facilitates the reactions of degradation,and remained so until the end of process.At 40°C,the rate of degradation of nutrient became very slow at moisture content of 0.2g/g,which coincided with phase transition of papaya from rubbery to glassy state.

关键词： papaya cube vitamin C glass transition first-order kinetic half-life time

作者: L.E.Kurozawa I.Terng M.D.Hubinger K.J.Park

作者单位: Faculty of Agricultural Engineering,University of Campinas Candido Rondon Avenue,501,Campinas,SP,130 Faculty of Agricultural Engineering,University of Campinas Candido Rondon Avenue,501,Campinas,SP,130 Faculty of Food Engineering,University of Campinas Monteiro Lobato Street,80,Campinas,SP,13081-970,B

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-6

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）