Kinetic thermal degradation of vitamin C during microwave drying of okra and spinach

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 1, 2009, Pages 21-31

  Dadali, Gokce ^a   Ozbek, Belma ^a  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Kinetic; L Ascorbic acid; M icrowave drying; Okra; Spinach

Indexed keywords

2,6 DICHLOROPHENOLINDOPHENOL; ASCORBIC ACID;

ARTICLE; CHEMICAL REACTION; CONTROLLED STUDY; DEGRADATION KINETICS; FOOD ANALYSIS; HEAT TREATMENT; MICROWAVE COOKING; NONHUMAN; NUTRIENT CONTENT; OKRA; SPINACH; TITRIMETRY;

ABELMOSCHUS; ASCORBIC ACID; FOOD ANALYSIS; FOOD HANDLING; HOT TEMPERATURE; HUMANS; KINETICS; MICROWAVES; NUTRITIVE VALUE; SPINACIA OLERACEA; THERMODYNAMICS; TURKEY;

ABELMOSCHUS; HIBISCUS; SPINACIA OLERACEA;

EID: 58649094888     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701568038     Document Type: Article

References (16)

1. Al-Zubaidy, MMI and Khalil, RA (2007) Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage. Food Chem, 101, pp. 254-259.
2. AOAC (1980) Official methods of analysis of the Association of Official Analytical Chemists, Association of Official Analytical Chemists, Washington, DC
3. Arya, SP, Mahajan, M. and Jain, P. (1998) Photometric methods for the determination of vitamin C. Anal Sci, 14, pp. 889-895.
4. Arya, SP, Mahajan, M. and Jain, P. (2000) Non-spectrophotometric methods for the determination of vitamin C. Anal Chim Acta, 417, pp. 1-14.
5. Dadali, G., Apar, DK and Ozbek, B. (2007) Microwave drying kinetics of okra. Drying Technol, 25:5, pp. 917-924.
6. Erenturk, S., Gulaboglu, MS and Gultekin, S. (2005) The effects of cutting and drying medium on the Vitamin C content of rosehip during drying. J Food Eng, 68, pp. 513-518.
7. Ertekin, C. and Yaldiz, O. (2004) Drying of eggplant and selection of a suitable thin layer drying model. J Food Eng, 63, pp. 349-359.
8. Goula, AM and Adamopoulos, KG (2006) Retention of ascorbic acid during drying of tomatoe halves and tomato pulp. Drying Technol, 24, pp. 57-64.
9. Gregory, JF (1996) Vitamins. Food chemistry, Marcel Dekker, New York
10. Hernandez, Y., Lobo, MG and Gonzalez, M. (2006) Determination of vitamin C in tropical fruits: A comparative evaluation of methods. Food Chem, 96, pp. 654-664.
11. Kabasakalis, V., Siopidou, D. and Moshatou, E. (2000) Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food Chem, 70, pp. 325-328.
12. Khraisheh, MAM, McMinn, WAM and Magee, TRA (2004) Quality and structural changes in starchy foods during microwave and convective drying. Food Res Int, 37, pp. 497-503.
13. Lee, SK and Kader, AA (2000) Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol Technol, 20, pp. 207-220.
14. Ozdemir, M. and Devres, YO (1999) The thin layer drying characteristics of hazelnuts during roasting. J Food Eng, 42, pp. 225-233.
15. Rojas, AM and Gerschenson, LN (2001) Ascorbic acid destruction in aqueous model systems; An additional discussion. J Sci Food Agric, 81, pp. 1433-1439.
16. Simsek, I. and Yumuturug, S. (1998) Vitamin C contents of dried and fresh forms of some vegetables. J Faculty Pharm Ankara Univ, 18:1, pp. 87-91.