The kinetics of nutritional quality changes during winter jujube slices drying process
| Autor: | Liu Huan, Yao Xuedong, Wei Shiyu, Zheng Xia, Niu Yubao, Cao Yuxue, Zhu Rongguang, Zang Yongzhen |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Arrhenius equation Vitamin C 010401 analytical chemistry Kinetics 04 agricultural and veterinary sciences Activation energy 040401 food science 01 natural sciences 0104 chemical sciences Reducing sugar symbols.namesake 0404 agricultural biotechnology Nutrient chemistry Drying time Scientific method symbols Food science Agronomy and Crop Science Food Science |
| Zdroj: | Quality Assurance and Safety of Crops & Foods. 13:73-82 |
| ISSN: | 1757-837X 1757-8361 |
| DOI: | 10.15586/qas.v13i1.824 |
| Popis: | The purpose of this research is to investigate the kinetics of nutrient’s change (vitamin C, reducing sugar, and total acidity) of winter jujube slices that are submitted to drying at different temperatures (55, 60, 65, and 70°C) and air velocities (3, 6, and 9 m/s) during the air-impingement drying process. Results showed that the content of vitamin C and reducing sugar, and total acidity decreased with increasing drying time. Furthermore, analysis of variance indicated that the drying temperature, air velocity, and time had a significant effect on the loss of vitamin C and reducing sugar, and on total acidity (P < 0.05). Zero-order, first-order, and Weibull models were used to fit the experimental data, Weibull model was considered as the most suitable one for the degradation kinetics of vitamin C and reducing sugar, and change of total acidity in samples dried at different temperatures and air velocities. According to the Arrhenius formula, the activation energy of vitamin C, reducing sugar, and total acidity change kinetics were 63.78, 36.48, and 153.51 kJ/mol, respectively. This research can provide some references for enhancing dried product quality in the jujube drying industry. |
| Databáze: | OpenAIRE |
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