Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching

2013 ◽  
Vol 48 (6) ◽  
pp. 1135-1141 ◽  
Author(s):  
Jun-Wen Bai ◽  
Zhen-Jiang Gao ◽  
Hong-Wei Xiao ◽  
Xiao-Tuo Wang ◽  
Qian Zhang
Keyword(s):  
Vitamin C ◽  
Polyphenol Oxidase ◽  
Degradation Kinetics ◽  
High Humidity ◽  
Air Impingement ◽  
Fuji Apple ◽  
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.

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

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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