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Journals / Akademik Gıda / 2020 / Cilt: 18 - Sayı: 1

Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying

Kırmızıbiber (Capsicum annuum L.) Dilimlerinin Vakumla Kurutulması Sırasında Renk ve Askorbik Asidin Bozunma Kinetiği

Engin DEMİRAY
Yahya TÜLEK
Pages
19–26
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

However, ΔE followed zero-order kinetic model.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Red pepper slices were dried in a vacuum dryer at three different temperatures (45, 55 and 65°C) and two absolutepressures (21.5 kPa and 48.0 kPa).
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Key Findings & Data:Drying temperature and absolute pressure significantly influenced drying time.Degradation kinetics of ascorbic acid in red pepper slices during vacuum drying followed a first-order kinetic model.The highest ascorbic acid retention occurred in the samples dried the combination of 45°C and 21.5 kPa.
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Conclusion & Impact:However, ΔE followed zero-order kinetic model.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Red pepper slices were dried in a vacuum dryer at three different temperatures (45, 55 and 65°C) and two absolutepressures (21.5 kPa and 48.0 kPa). Drying temperature and absolute pressure significantly influenced drying time.Degradation kinetics of ascorbic acid in red pepper slices during vacuum drying followed a first-order kinetic model.The highest ascorbic acid retention occurred in the samples dried the combination of 45°C and 21.5 kPa. In additionto the temperature effect, the drying absolute pressure was effective on the loss of ascorbic acid. The activationenergy values for ascorbic acid under both absolute pressure of 48.0 kPa and 21.5 kPa were calculated as 70.85kJ/mol and 81.43 kJ/mol, respectively. The sample surface color degradation after drying was also determined. Thecolor values (Hunter L, a and b) decreased, while ΔE (The color difference) increased during drying. Mathematicalmodeling of color degradation kinetics indicated that both the zero-order and first-order kinetic model were found todescribe the Hunter L, a and b values. However, ΔE followed zero-order kinetic model.

Özet

Kırmızı biber dilimleri vakumlu bir kurutucuda üç farklı sıcaklıkta (45, 55 ve 65°C) ve iki mutlak basınçta (21.5 kPa ve 48.0 kPa) kurutulmuştur. Kurutma sıcaklığı ve mutlak basınç kuruma süresini önemli ölçüde etkilemiştir. Askorbik asitin, vakumla kurutma sırasında kırmızıbiber dilimlerindeki bozunma kinetiği, birinci dereceden bir kinetik modele uyduğu belirlenmiştir. En yüksek askorbik asit miktarı, 45°C ve 21.5 kPa kombinasyonunda kurutulmuş örneklerde belirlenmiştir. Kurutma sıcaklığının etkisine ek olarak, kurutma mutlak basıncının da askorbik asit kaybı üzerinde etkili olduğu saptanmıştır. Askorbik asit için hem 48.0 kPa hem de 21.5 kPa mutlak basınç altında yapılan kurutma işleminde, aktivasyon enerji değerleri sırasıyla 70.85 kJ/mol ve 81.43 kJ/mol olarak hesaplanmıştır. Çalışmada ayrıca kurutma sırasında örneklerin yüzey renginin bozulması da incelenmiştir. Renk değerleri (Hunter L, a ve b) azalırken, ΔE değerinin kurutma sırasında arttığı belirlenmiştir. Hunter L, a ve b değerlerinin renk bozulması kinetiğinin matematiksel modellemesi yapılmış ve hem sıfırıncı hem de birinci dereceden kinetik modele uyduğu saptanmıştır. Bununla birlikte, ΔE değerinin sadece sıfırıncı dereceli kinetik modele uyduğu belirlenmiştir.

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Cite This Article

DEMİRAY, E., TÜLEK, Y. (2022). Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying. Akademik Gıda, Cilt: 18 - Sayı: 1, 19–26. https://ajindex.com/articles/432486

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