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Articles

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

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Pages 151-156 | Received 02 Oct 2015, Accepted 25 Jan 2016, Published online: 03 Sep 2016
 

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.

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).

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