NDLI: Degradation kinetics of β-carotene in carrot slices during convective drying

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Degradation kinetics of β-carotene in carrot slices during convective drying

Content Provider	Scilit
Author	Demiray, Engin Tulek, Yahya
Copyright Year	2016
Description	The β-carotene degradation was investigated in carrot (Daucus carota L. cv Nantes) slices during convective drying at three temperatures (45, 55, and 65°C) at an airflow rate of 0.2 m $s^{–1}$. Degradation kinetics of β-carotene in carrot slices during convective drying followed a first-order reaction. Drying temperature showed a significant effect on the degradation of β-carotene in carrot slices. The range of the reaction rate constants for β-carotene loses were 0.23 ± 0.08 –0.48 ± 0.04 $h^{–1}$. The activation energy of β-carotene degradation is found 33.33 ± 0.05 kJ $mol^{–1}$. Half-life time was calculated as 3.02 ± 0.04 h at 45°C, which dropped to 1.43 ± 0.03 h at 65°C.
Related Links	https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1147460?needAccess=true
Ending Page	156
Page Count	6
Starting Page	151
ISSN	10942912
e-ISSN	15322386
DOI	10.1080/10942912.2016.1147460
Journal	International Journal of Food Properties
Issue Number	1
Volume Number	20
Language	English
Publisher	Informa UK Limited
Publisher Date	2016-09-03
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Properties Forestry Carrot Drying Β-carotene Kinetics
Content Type	Text
Resource Type	Article
Subject	Food Science

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