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Drying Technology
An International Journal
Volume 23, 2005 - Issue 9-11
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Original Articles

Ascorbic Acid Thermal Degradation during Hot Air Drying of Camu-Camu (Myrciaria dubia [H.B.K.] McVaugh) Slices at Different Air Temperatures

Mariana Altenhofen da Silva School of Chemical Engineering, State University of Campinas, Campinas, SP, Brazil
,
Rosalinda Arévalo Pinedo School of Chemical Engineering, State University of Campinas, Campinas, SP, Brazil
&
Theo Guenter Kieckbusch School of Chemical Engineering, State University of Campinas, Campinas, SP, BrazilCorrespondence[email protected]
Pages 2277-2287 | Published online: 06 Feb 2007

Citations (24)

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Sumaiya Sadika Tuly, Md Mahiuddin & Azharul Karim. (2023) Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Critical Reviews in Food Science and Nutrition 63:13, pages 1877-1900.
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Mehmet Metin Ozguven, Sefa Tarhan, Hakan Polatci & Isa Telci. (2016) A New Way to Improve the Drying Kinetics and Final Quality of Peppermint. Journal of Essential Oil Bearing Plants 19:6, pages 1368-1379.
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Monica Araya-Farias, Joseph Makhlouf & Cristina Ratti. (2011) Drying of Seabuckthorn (Hippophae rhamnoides L.) Berry: Impact of Dehydration Methods on Kinetics and Quality. Drying Technology 29:3, pages 351-359.
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AthanasiaM. Goula & KonstantinosG. Adamopoulos. (2010) Kinetic Models of β-Carotene Degradation During Air Drying of Carrots. Drying Technology 28:6, pages 752-761.
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P. H. S. Santos & M. A. Silva. (2008) Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review. Drying Technology 26:12, pages 1421-1437.
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JoelF. Nicoleti, Vivaldo Silveira$suffix/text()$suffix/text(), Javier Telis-Romero & VâniaR. N. Telis. (2007) Influence of Drying Conditions on Ascorbic Acid during Convective Drying of Whole Persimmons. Drying Technology 25:5, pages 891-899.
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Articles from other publishers (18)

Luciana Alves da Silva, Monica Regina da Silva Scapim, Jaqueline Ferreira da Silva, Ana Paula Stafussa, Ana Caroline Raimundini Aranha, Luiz Mario de Matos Jorge, Rafael Oliveira Defendi, Oscar de Oliveira Santos Júnior & Grasiele Scaramal Madrona. (2023) Modelling the extraction of bioactive compounds of green and red camu-camu peel and identification using UPLC-MS/MS. Chemical Engineering Research and Design.
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Asma Bourafai-Aziez, Daniel Jacob, Gwladys Charpentier, Emmanuel Cassin, Guillaume Rousselot, Annick Moing & Catherine Deborde. (2022) Development, Validation, and Use of 1H-NMR Spectroscopy for Evaluating the Quality of Acerola-Based Food Supplements and Quantifying Ascorbic Acid. Molecules 27:17, pages 5614.
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Carla Alves Monaco Lourenço, Vitor Augusto Garcia, Josiane Gonçalves Borges, Cristiana Maria Pedroso Yoshida, Fernanda Maria Vanin & Rosemary Aparecida Carvalho. (2022) A novel phenolic compounds delivery system: Oral films with extract from camu‐camu industrial residue. Journal of Applied Polymer Science 139:18, pages 52092.
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Patrícia Argemira da Costa ARAÚJO, Vitor Augusto dos Santos GARCIA, Denise OSIRO, Daiane de Souza FRANÇA, Fernanda Maria VANIN & Rosemary Aparecida de CARVALHO. (2022) Active compounds from the industrial residue of dry camu-camu. Food Science and Technology 42.
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Jayne A Figueiredo, Amanda MT Lago, Josiana M Mar, Laiane S Silva, Edgar A Sanches, Tatiane P Souza, Jaqueline A Bezerra, Pedro H Campelo, Diego A Botrel & Soraia V Borges. (2020) Stability of camu‐camu encapsulated with different prebiotic biopolymers. Journal of the Science of Food and Agriculture 100:8, pages 3471-3480.
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Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Fernanda Maria Vanin & Rosemary Aparecida de Carvalho. (2020) Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Brazilian Journal of Food Technology 23.
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Juan Carlos Aguirre-Neira, Maurício Sedrez dos Reis, Maritza Adelina Rojas Cardozo, Lauren Raz & Charles Roland Clement. (2020) Physical and chemical variability of Camu-camu fruits in cultivated and uncultivated areas of the Colombian Amazon. Revista Brasileira de Fruticultura 42:2.
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Thi‐Van‐Linh Nguyen, Phuoc‐Bao‐Duy Nguyen, Xuan‐Cuong Luu, Bao‐Long Huynh, Sitaraman Krishnan & Phong T. Huynh. (2019) Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon ( Momordica charantia L.) . Journal of Food Processing and Preservation 43:12.
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Mohammad U.H. Joardder, Monjur Mourshed & Mahadi Hasan MasudMohammad U. H. Joardder, Monjur Mourshed & Mahadi Hasan Masud. 2019. State of Bound Water: Measurement and Significance in Food Processing. State of Bound Water: Measurement and Significance in Food Processing 93 118 .
Juan C. Castro, J. Dylan Maddox & Sixto A. Imán. 2018. Exotic Fruits. Exotic Fruits 97 105 .
Alice Fujita, Volnei Brito Souza, Luis Daniel Daza, Carmen Silvia Fávaro-Trindade, Daniel Granato & Maria Inés Genovese. (2017) Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu ( Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit . Journal of Food Science 82:5, pages 1083-1091.
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Athanasia M. Goula, Konstantinos Thymiatis & Kyriakos Kaderides. (2016) Valorization of grape pomace: Drying behavior and ultrasound extraction of phenolics. Food and Bioproducts Processing 100, pages 132-144.
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Athanasia M. Goula, A. Tzika & K.G. Adamopoulos. (2014) Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration. International Journal of Food Engineering 10:3, pages 383-392.
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Tilahun S. Workneh & Moruf O. Oke. (2013) Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices. ijfe 9:1, pages 75-90.
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Elsa Uribe, Antonio Vega-Gálvez, Karina Di Scala, Romina Oyanadel, Jorge Saavedra Torrico & Margarita Miranda. (2009) Characteristics of Convective Drying of Pepino Fruit (Solanum muricatum Ait.): Application of Weibull Distribution. Food and Bioprocess Technology 4:8, pages 1349-1356.
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İbrahim Doymaz & Osman İsmail. (2011) Drying characteristics of sweet cherry. Food and Bioproducts Processing 89:1, pages 31-38.
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Juana Frias, Elena Peñas, Mónica Ullate & Concepción Vidal-Valverde. (2010) Influence of Drying by Convective Air Dryer or Power Ultrasound on the Vitamin C and β-Carotene Content of Carrots. Journal of Agricultural and Food Chemistry 58:19, pages 10539-10544.
Crossref
IBRAHIM DOYMAZ. (2009) THIN-LAYER DRYING OF SPINACH LEAVES IN A CONVECTIVE DRYER. Journal of Food Process Engineering 32:1, pages 112-125.
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