ASCORBIC ACID DEGRADATION KINETIC FOR MICROWAVE DRIED BASIL, PURSLANE AND CELERY LEAVES

被引：0
|
作者：
Demirhan, E. [1 ]
Akpinar, Z. [1 ]
Apar, D. K. [1 ]
Ozbek, B. [1 ]
机构：
[1] Yildiz Tekn Univ, Dept Chem Engn, Davutpasa Campus, TR-34210 Esenler, Turkey
来源：
LATIN AMERICAN APPLIED RESEARCH | 2015年 / 45卷 / 02期
关键词：
ascorbic acid; kinetic; basil; purslane; celery leaves; microwave drying; AIR-DRYING TEMPERATURE; TOTAL PHENOLIC CONTENT; VITAMIN-C; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT CAPACITY; JUICES; CONCENTRATE; RETENTION; VARIETIES; TOMATOES;
D O I：
暂无
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
In this study, the goal was to evaluate the ascorbic acid degradation in basil, purslane and celery leaves during microwave drying. The effects of microwave output power and sample amount on ascorbic acid loss in basil, purslane and celery leaves were investigated. The method for the determination of ascorbic acid content was based on the reaction between ascorbic acid and 2,6-dichloroindophenol and was successfully applied to basil, purslane and celery leaves. Increasing microwave output power and decreasing sample amount led to higher degradation rates in basil, purslane and celery leaves. Ascorbic acid degradation kinetics in basil, purslane and celery leaves during microwave drying followed a first-order reaction. The activation energy values were also calculated using an exponential expression based on Arrhenius equation for degradation of ascorbic acid.
引用
收藏
页码：113 / 118
页数：6
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