Ascorbic acid thermal degradation during hot air drying of CAMU-CAMU (Myrciaria dubia) [H.B.K.] McVaugh) slices at different air temperatures

Drying Technology

Volumn 23, Issue 9-11, 2005, Pages 2277-2287

  da Silva, Mariana Altenhofen ^a   Pinedo, Rosalinda Arévalo ^a   Kieckbusch, Theo Guenter ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Air drying; Ascorbic acid; Camu camu

Indexed keywords

DIFFUSION; EQUATIONS OF MOTION; FRUITS; GRAVIMETRIC ANALYSIS; MATHEMATICAL MODELS; MOISTURE; ORGANIC ACIDS; PYROLYSIS; REACTION KINETICS; THERMAL EFFECTS;

AIR TEMPERATURES; ASCORBIC ACID; CAMU-CAMU; FICK'S DIFFUSION MODEL; HOT AIR DRYING; MYCIARIA DUBIA SLICES; PAGE EMPIRICAL MODEL;

DRYING;

DEGRADATION; DRYING; FOOD PROCESSING; TEMPERATURE EFFECT;

EID: 27144496047     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930500212784     Document Type: Article

References (22)

1. Zapata, S.M.; Dufour, J.P. Camu-camu (Myrciaria dubia (H.B.K) McVaugh): Chemical composition of fruit. Journal of Science of Food and Agriculture 1993, 61, 349-351.
2. Rodrigues, R.B.; Menezes, H.C.; Cabral, L.M.C.; Donier, M.; Rios, G.M.; Reynes, M. Evaluation of reverse osmosis and osmotic evaporation to concentrate camu-camu juice (Myrciaria dubia). Journal of Food Engineering 2004, 63, 97-102.
3. Villachica, L.H. El cultivo del camu-camu (Myrciaria dubia (H.B.K.) McVaugh) en la Amazonia Peruana. In Tratado de Cooperacion Amazonica, Lima, Peru, 1997.
4. Lenart, A. Osmo-convective drying of fruits and vegetables: Technology and application. Drying Technology 1996, 14 (2), 391-413.
5. Karathanos, V.T.; Belessiotis, V.G. Application of a thin-layer equation to drying data of fresh and semi-dried fruits. Journal of Agricultural Engineering Research 1999, 74, 355-361.
6. Krokida, M.; Tsami, E.; Maroulis, Z. Kinectics on color changes during drying of some fruit and vegetables. Drying Technology 1998, 16 (3-5), 667-685.
7. Crank, J. The Mathematics of Diffusion, 2nd Ed; Oxford University Press: New York, 1975.
8. Madamba, P.S.; Driscoll, R.H.; Buckle, K.A. The thin layer drying characteristics of garlic slices. Journal of Food Engineering 1996, 29, 75-97.
9. Doymaz, I.; Pala, M. The effects of dipping pretreatments on air drying rates of seedless grapes. Journal of Food Engineering 2002, 52 (4), 413-417.
10. Nije, D.N.; Rumsey, T.R. Influence of factors on the drying of cassava in a solar simulator. Drying Technology 1997, 15 (3/4), 1187-1202.
11. Cunha, L.M.; Oliveira, F.A.R.; Oliveira, J.C. Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function. Journal of Food Engineering 1998, 7, 175-191.
12. Gacula, M.C., Jr.; Kubala, J.J. Statistical models for shelf life failures. Journal of Food Science 1975, 40, 404-409.
13. Oomori, T.; Khajavi, S.H.; Kimura, Y.; Adachi, S.; Matsuno, R. Hydrolysis of disaccharides containing glucose residue in subcritical water. Biochemical Engineering Journal 2003, 18 (2), 143-147.
14. Heinz, V.; Knorr, D. High pressure inactivation kinetics of Bacillus subtilis cells by a three-state-model considering distributed resistance mechanisms. Food Biotechnology 1996, 10, 149-161.
15. Instituto Adolfo Lutz. Métodos Quimicos e Fisicos para Análises de Alimentos, Normas Analíticas do Instituto Adolfo Lutz, 3rd Ed; Vol. 1, Instituto Adolfo Lutz: São Paulo, 1985.
16. Association of Official Analytical Chemistry (AOAC). Official Methods of Analysis, AOAC: Washington, DC, 1985.
17. Cavalcanti, J.A. Análise Experimental da Cinética de Secagem da Alga Sargassum sp. Ph.D. Thesis, Universidade Estadual de Campinas, Faculdade de Engenharia Química, Campinas, Brazil, 2003.
18. EI-Aouar, A.A.; Azoubel, P.M.; Murr, F.E.X.; Lenart, A. Drying kinetics of fresh and osmotically pre-treated papaya (Carica papaya L.). Journal of Food Engineering 2003, 59, 85-91.
19. Sokhansanj, S.; Patil, R.T. Kinetics of dehydration of green alfalfa. Drying Technology 1996, 14 (5), 1197-1234.
20. Simal, S.; Deyá, E.; Rosselló, C. Simple modeling of drying curves of fresh and osmotically pre-dehydrated apple cubes. Journal of Food Engineering 1997, 33, 139-150.
21. Abdelhaq, E.H.; Labuza, T.P. Air drying characteristics of apricots. Journal of Food Science 1987, 52 (2), 342-345.
22. Simal, S.; Mulet, A.; Catala, P.J.; Canellas, J.; Rosselló, C. Moving boundary model for simulating moisture movement in grapes. Journal of Food Science 1996, 61 (1), 157-160.