Degradation kinetics of beta-carotene in carrot slices during convective drying

作者：Demiray Engin; Tulek Yahya

来源：International Journal of Food Properties, 2017, 20(1): 151-156.

DOI：10.1080/10942912.2016.1147460

• Carrot
• drying
• beta-carotene
• kinetics

The beta-carotene degradation was investigated in carrot (Daucus carota L. cv Nantes) slices during convective drying at three temperatures (45, 55, and 65 degrees C) at an airflow rate of 0.2 m s(-1). Degradation kinetics of beta-carotene in carrot slices during convective drying followed a first-order reaction. Drying temperature showed a significant effect on the degradation of beta-carotene in carrot slices. The range of the reaction rate constants for beta-carotene loses were 0.23 +/- 0.08 -0.48 +/- 0.04 h(-1). The activation energy of beta-carotene degradation is found 33.33 +/- 0.05 kJ mol(-1). Half-life time was calculated as 3.02 +/- 0.04 h at 45 degrees C, which dropped to 1.43 +/- 0.03 h at 65 degrees C.

• 出版日期2017