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Kinetic Models for Moisture Dependence of Ascorbic Acid and β‐Carotene Degradation in Dehydrated Sweet Potato
Author(s) -
HARALAMPU STEPHEN G.,
KAREL MARCUS
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05106.x
Subject(s) - ascorbic acid , carotene , moisture , chemistry , food science , isothermal process , degradation (telecommunications) , water content , thermodynamics , organic chemistry , physics , telecommunications , geotechnical engineering , computer science , engineering
Mathematical models which describe the effect of water activity on the rate of loss of ascorbic acid and β‐carotene in a dehydrated sweet potato system were developed under isothermal storage conditions at 40°C. The p‐carotene model was verified in several batches of sweet potato. It was found that, although the absolute magnitudes of the rates showed differences between batches, the model form remains appropriate for describing the effects of moisture. There fore, the models seem to be general, but model parameters must be identified for each specific system.