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

ABSTRACT

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.

KEYWORDS:

• Carrot
• drying
• β-carotene
• kinetics

Funding

This research was supported by the Pamukkale University Research Fund (2011FBE045).

Additional information

Funding

This research was supported by the Pamukkale University Research Fund (2011FBE045).