期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 41, 期 5, 页码 789-795出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2007.06.007
关键词
drying; sorption isotherm; ascorbic acid; carotenoids; red pepper
A mathematical model is proposed to simulate the process of drying of individual pieces of red pepper under constant external conditions and to predict changes in some nutritional and organoleptic attributes of the product. The model was solved numerically to obtain moisture content and temperature as well as ascorbic acid and carotenoids concentration in the product as a function of time. A good agreement between predictions and experimental data at different drying temperatures was obtained. Water sorption isotherms of red pepper were determined in the range 20-50 degrees C and represented by two different sorption equations. Drying kinetics were represented by a diffusive model, the effective moisture diffusivity ranging from 5.01 to 8.32 x 10(-10) m(2)/s with an activation energy of 23.35 kJ/mol. Degradation kinetics for ascorbic acid and total carotenoids were measured in the range 50-70 degrees C and modelled as first-order reactions. The rate constants increased with temperature and product moisture content. Average activation energies for carotenoids and vitamin C degradation were 50.1 and 26.9 kJ/mol, respectively. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据