Influence of drying conditions on ascorbic acid during convective drying of whole persimmons

dc.creatorNicoleti, JF
dc.creatorSilveira, V
dc.creatorTelis-Romero, J
dc.creatorTelis, VRN
dc.date2007
dc.date2014-11-20T02:06:14Z
dc.date2015-11-26T16:02:55Z
dc.date2014-11-20T02:06:14Z
dc.date2015-11-26T16:02:55Z
dc.date.accessioned2018-03-28T22:52:19Z
dc.date.available2018-03-28T22:52:19Z
dc.identifierDrying Technology. Taylor & Francis Inc, v. 25, n. 41794, n. 891, n. 899, 2007.
dc.identifier0737-3937
dc.identifierWOS:000247677200045
dc.identifier10.1080/07373930701370365
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/60272
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/60272
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/60272
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1265174
dc.descriptionDegradation kinetics of food constituents may be related to the matrix molecular mobility by glass transition temperature. Our objective was to test this approach to describe ascorbic acid degradation during drying of persimmons in an automatically controlled tray dryer with temperatures (40 to 70 degrees C) and air velocities (0.8 to 2.0 m/s) varying according a second order central composite design. The Williams-Landel-Ferry model was satisfactorily adjusted to degradation curves for both control strategies adopted-constant air temperature and temperature fixed inside the fruit. Degradation rates were higher at higher drying temperatures, independent of the necessary time to attain the desired moisture content.
dc.description25
dc.description41794
dc.description891
dc.description899
dc.languageen
dc.publisherTaylor & Francis Inc
dc.publisherPhiladelphia
dc.publisherEUA
dc.relationDrying Technology
dc.relationDry. Technol.
dc.rightsfechado
dc.rightshttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dc.sourceWeb of Science
dc.subjectglass transition
dc.subjectkinetics
dc.subjectthermal degradation
dc.subjectvitamin C
dc.subjectWLF model
dc.subjectVitamin-c
dc.subjectThermal-degradation
dc.subjectAir-temperature
dc.subjectStorage
dc.subjectKinetics
dc.subjectFresh
dc.subjectFruit
dc.subjectRetention
dc.subjectQuality
dc.subjectNectar
dc.titleInfluence of drying conditions on ascorbic acid during convective drying of whole persimmons
dc.typeArtículos de revistas


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