Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

2010 ◽  
Vol 121 (2) ◽  
pp. 348-357 ◽  
Author(s):  
Aurélie Bechoff ◽  
Claudie Dhuique-Mayer ◽  
Manuel Dornier ◽  
Keith I. Tomlins ◽  
Renaud Boulanger ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Chips ◽  
Kinetics Of ◽  
Β Carotene ◽  
Carotene Degradation

scholarly journals Retention of β-carotene in biofortified sweet potato chips after processing

2019 ◽  
Vol 42 ◽  
pp. e43103 ◽  
Author(s):  
Luís Marangoni Júnior ◽  
Danielle Ito ◽  
Sophia Moyses Lamonica Ribeiro ◽  
Marta Gomes da Silva ◽  
José Maurício de Aguirre ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Chips ◽  
Boiling Water ◽  
Raw Material ◽  
Sweet Potatoes ◽  
Air Circulation ◽  
Β Carotene

Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65°C. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65, 490.23 ± 30.00 and 473.91 ± 11.43 µg g-1 (d.b.) respectively. The retention of β-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in β-carotene high retention.

Modelling of Moisture Content, β-Carotene and Deformation Variation during Drying of Carrot

2019 ◽  
Vol 15 (7) ◽  
Author(s):  
Souad Timoumi ◽  
Daoued Mihoubi ◽  
Fethi Zagrouba
Keyword(s):  
Reaction Rate ◽  
Order Reaction ◽  
Convective Drying ◽  
Agricultural Product ◽  
First Order ◽  
Reaction Rate Constants ◽  
Drying Model ◽  
Kinetics Of ◽  
Β Carotene ◽  
Carotene Degradation

AbstractIn this work a two-dimensional convective drying model of heat, mass and momentum transfer is developed taking account of the shrinkage and the quality degradation of carrots. The kinetics of β-carotene degradation in dried agricultural product is considered to follow a first-order reaction. Temperature dependence of the reaction rate constants followed the Arrhenius relationship. The developed model, describes the strong coupling between mass, heat and momentum transfers, shrinkage and quality (β-carotene) changes and takes into account the dehydration of the solid caused by a temperature increase.

Kinetics of β-carotene degradation under different storage conditions in transgenic Golden Rice® lines

2019 ◽  
Vol 278 ◽  
pp. 773-779 ◽  
Author(s):  
Haritha Bollinedi ◽  
Jyoti Dhakane-Lad ◽  
S. Gopala Krishnan ◽  
P.K. Bhowmick ◽  
K.V. Prabhu ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Golden Rice ◽  
Kinetics Of ◽  
Β Carotene ◽  
Carotene Degradation

scholarly journals Stability of β-carotene rich sweet potato chips packed in different packaging systems

LWT ◽  
2018 ◽  
Vol 92 ◽  
pp. 442-450 ◽  
Author(s):  
Luís Marangoni Júnior ◽  
Danielle Ito ◽  
Sophia Moyses Lamonica Ribeiro ◽  
Marta Gomes da Silva ◽  
Rosa Maria Vercelino Alves
Keyword(s):  
Sweet Potato ◽  
Potato Chips ◽  
Β Carotene

Evaluation of the Shrinkage Effect on the Modeling Kinetics of Osmotic Dehydration of Sweet Potato (Ipomoea batatas (L.))

2016 ◽  
Vol 41 (3) ◽  
pp. e12881 ◽  
Author(s):  
João Renato de Jesus Junqueira ◽  
Jefferson L. G. Corréa ◽  
Kamilla Soares de Mendonça
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Osmotic Dehydration ◽  
Shrinkage Effect ◽  
Kinetics Of
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