Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon

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• 作者：Louise Emy Kurozawa ; Iunes Terng ; Miriam Dupas Hubinger ; Kil Jin Park
• 关键词：Carica papaya ; Phase transition ; Vitamin C ; Convective drying ; Half-life time ; First-order kinetics
• 刊名：Journal of Food Engineering
• 出版年：February, 2014
• 年：2014
• 卷：123
• 期：Complete
• 页码：157-164
• 全文大小：998 K

文摘

The aim of the present work was to study the degradation of ascorbic acid during hot air drying of papaya cubes and to verify its relationship with glass transition. A convective tray dryer was used in the drying experiments, which were carried out at air temperatures (T_air) of 40, 50, 60 and 70 掳C and air velocities of 1.0 and 1.32 m/s. The lowest T_air induced higher retention of this nutrient at end of drying. At 70 掳C, papaya sample remained in the rubbery state until the end of drying, since product temperature (T_p) was above the glass transition temperature (T_g) along the process. This state is characterized by great molecular mobility inside the food, which facilitates the degradation. At 40 掳C, the rate of nutrient degradation was very slow as T_g was close to T_p and papaya has suffered phase transition from rubbery to glassy state.