Degradation kinetics of vitamin C in Chinese jujube during drying process

2011 ◽  
Author(s):  
Liu Kun ◽  
Lu Zhoumin ◽  
Yan Zhongxin ◽  
Zhao Jiaqi ◽  
Jiao Wenyue ◽  
...  
Keyword(s):  
Vitamin C ◽  
Degradation Kinetics ◽  
Drying Process ◽  
Chinese Jujube ◽  
Kinetics Of

scholarly journals The kinetics of nutritional quality changes during winter jujube slices drying process

2021 ◽  
Vol 13 (1) ◽  
pp. 73-82
Author(s):  
Yubao Niu ◽  
Shiyu Wei ◽  
Huan Liu ◽  
Yongzhen Zang ◽  
Yuxue Cao ◽  
...  
Keyword(s):  
Degradation Kinetics ◽  
Weibull Model ◽  
Reducing Sugar ◽  
Total Acidity ◽  
Drying Process ◽  
Drying Time ◽  
Nutrient Quality ◽  
Air Impingement ◽  
Weibull Models ◽  
Kinetics Of

The purpose of this research is to investigate the kinetics of nutrient quality (Vitamin C (Vc), reducing sugar and total acidity) change of winter jujube slices that under different drying temperatures (55, 60, 65 and 70?) and different air velocities (3, 6 and 9m/s) during the air-impingement drying process. Results showed that the content of Vc, reducing sugar and total acidity decreased with increasing drying time. Furthermore, analysis of variances indicated that the drying temperature, air velocity and time had a significant effect on the loss of Vc, reducing sugar and total acidity (p<0.05). Zero order, first order and Weibull models were used to fit the experimental data, Weibull model was considered as the most suitable one to the degradation kinetics of Vc, reducing sugar and total acidity in dried samples at different temperatures and air velocities. According to the Arrhenius formula, the activation energy of Vc, reducing sugar and total acidity degradation kinetics were 63.78 kJ/mol, 36.48 kJ/mol and 153.51 kJ/mol, respectively. This research can provide some references for enhancing dried products quality in the jujube drying industry.

scholarly journals Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

2018 ◽  
Vol 13 (2) ◽  
pp. 365 ◽  
Author(s):  
Uma Fadzilia Arifin ◽  
Mohamad Djaeni
Keyword(s):  
Thermal Degradation ◽  
Degradation Rate ◽  
Degradation Kinetics ◽  
Bioactive Compound ◽  
Chili Pepper ◽  
Thermal Degradation Kinetics ◽  
Drying Process ◽  
Local Farmer ◽  
Layer Chromatography ◽  
Kinetics Of

Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 oC for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brine-calcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time. Copyright © 2018 BCREC Group. All rights reservedReceived: 26th October 2017; Revised: 14th February 2018; Accepted: 18th February 2018; Available online: 11st June 2018; Published regularly: 1st August 2018How to Cite: Arifin, U.F., Djaeni, M. (2018). Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying. Bulletin of Chemical Reaction Engineering & Catalysis, 13 (2): 365-372 (doi:10.9767/bcrec.13.2.1660.365-372) 

Reversible degradation kinetics of vitamin C in peas during frozen storage

2006 ◽  
Vol 224 (6) ◽  
pp. 749-753 ◽  
Author(s):  
Arda Serpen ◽  
Vural Gökmen ◽  
Kazım Savaş Bahçeci ◽  
Jale Acar
Keyword(s):  
Vitamin C ◽  
Degradation Kinetics ◽  
Frozen Storage ◽  
Reversible Degradation ◽  
Kinetics Of

Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process

2014 ◽  
Vol 10 (4) ◽  
pp. 839-848 ◽  
Author(s):  
Mehmet Başlar ◽  
Salih Karasu ◽  
Mahmut Kiliçli ◽  
Ahmet Abdullah Us ◽  
Osman Sağdiç
Keyword(s):  
Bioactive Compounds ◽  
Degradation Kinetics ◽  
Moisture Diffusivity ◽  
Drying Process ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Thin Layer Drying Models ◽  
Forced Air ◽  
Kinetics Of ◽  
Pomegranate Arils

Abstract In this study, the drying kinetics of pomegranate arils, the degradation kinetics of some bioactive compounds, and changes in color values during the drying process were investigated. The drying process was performed by a forced air circulating oven at 55, 65, and 75°C. Drying times were calculated to be 1,020, 520, and 330 min, respectively. Effective moisture diffusivity values ranged from 5.39×10−11 to 1.70×10−10 m2 s−1 and increased with increases in temperature. Six different thin-layer drying models were applied to evaluate the goodness of the model. The degradation rate of bioactive compounds increased at higher temperatures; however, remaining amounts of phenolic, anthocyanin, and flavonoid compounds after drying were higher in samples dried at 75°C. The highest antioxidant capacity value was observed in the pomegranate arils dried at 75°C. While the L* values of pomegranate arils decreased after the drying process, the a* values increased.

scholarly journals Degradation Kinetics of Vitamin C in Orange and Orange Juice during Storage

2016 ◽  
Vol 12 (10) ◽  
pp. 555-561 ◽  
Author(s):  
Jialan Zhang ◽  
Hongxia Han ◽  
Juan Xia ◽  
Mengxiang Gao
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Degradation Kinetics ◽  
Kinetics Of

Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

2012 ◽  
Vol 134 (1) ◽  
pp. 207-214 ◽  
Author(s):  
I. Van Bree ◽  
J.M. Baetens ◽  
S. Samapundo ◽  
F. Devlieghere ◽  
R. Laleman ◽  
...  
Keyword(s):  
Vitamin C ◽  
Oxygen Concentration ◽  
Fruit Juice ◽  
Degradation Kinetics ◽  
Headspace Oxygen ◽  
Kinetics Of
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