Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying
Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying
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DOI：
10.1016/j.lwt.2012.06.001
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发表时间：
2013-01-01
影响因子：
6
通讯作者：
Yilmaz, Yusuf
中科院分区：
文献类型：
--
作者：
Demiray, Engin;Tulek, Yahya;Yilmaz, Yusuf
测定了热空气干燥过程中格兰德河品种番茄中番茄红素、β-胡萝卜素和抗坏血酸的降解动力学。将番茄块在五种不同的温度（60、70、80、90和100 ° C）下在箱式干燥机中以0.2m/s的气流速率和20%的相对湿度干燥。番茄红素，β-胡萝卜素和抗坏血酸在热风干燥过程中的降解动力学遵循一级反应。干燥温度对番茄红素、β-胡萝卜素和抗坏血酸的损失有显著影响。番茄红素、β-胡萝卜素和抗坏血酸损失的反应速率常数范围分别为0.078-0.448、0.084-0.38和0.076-0.472 h（-1）。计算的番茄红素和抗坏血酸的活化能约为47 kJ/mol，和40 kJ/mol的β-胡萝卜素。对于番茄红素和β-胡萝卜素的降解，番茄中最有效的温度变化是从70到80摄氏度，而对于抗坏血酸的降解，温度变化是从60到70摄氏度。(C)2012爱思唯尔有限公司保留所有权利。
Degradation kinetics of lycopene, beta-carotene and ascorbic acid in tomato quarters of Rio Grande variety were determined during hot air drying. Tomato quarters were dried at five different temperatures (60, 70, 80, 90 and 100 degrees C) in a cabinet drier at an airflow rate of 0.2 m/s and 20% relative humidity. Degradation kinetics of lycopene, beta-carotene and ascorbic acid in tomato quarters during hot air drying followed a first-order reaction. Drying temperature had a significant influence on the loss of lycopene, beta-carotene and ascorbic acid in tomato quarters. The range of the reaction rate constants for lycopene, beta-carotene and ascorbic acid losses were 0.078-0.448, 0.084-0.38, and 0.076-0.472 h(-1), respectively. Activation energy calculated for lycopene and ascorbic acid was about 47 kJ/mol, and 40 kJ/mol for beta-carotene. The most effective temperature change in tomatoes was from 70 to 80 degrees C for lycopene and beta-carotene degradation, while it was from 60 to 70 degrees C for ascorbic acid degradation. (C) 2012 Elsevier Ltd. All rights reserved.