کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278699 | 464577 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effects of cutting and drying medium on the vitamin C content of rosehip during drying
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The effects of cutting and drying medium on the vitamin C content of rosehip during drying The effects of cutting and drying medium on the vitamin C content of rosehip during drying](/preview/png/10278699.png)
چکیده انگلیسی
Kinetics of ascorbic acid degradation during air-drying of whole rosehip has been investigated. Changes of vitamin C content during drying have been affected by drying time, drying air temperature and as well as moisture content. Vitamin C degradation rates for whole fruits during drying have been satisfactorily described by first-order kinetics. Temperature dependency of the model has been described also by Arrhenius relationship. Activation energy and reaction rate constant have been determined as a function of moisture content and described as Ea = 38600 + 100M and k0 = exp(6.32 + 0.75M). In addition, rosehip has been pre-treated by cutting into pieces and drying experiments were conducted with air and with the atmospheres prepared with various ratios of air-CO2 mixtures. Cutting of the rosehips before drying accelerated the drying process and increased the retention of vitamin C. The loss of vitamin C was increased depending on the rate of the oxygen in the air-CO2 mixtures used as a drying medium.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 68, Issue 4, June 2005, Pages 513-518
Journal: Journal of Food Engineering - Volume 68, Issue 4, June 2005, Pages 513-518
نویسندگان
Saliha Erenturk, M. Sahin Gulaboglu, Selahattin Gultekin,