Ascorbic acid degradation kinetics in tomatoes at different drying conditions

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dc.contributor.authorMarfil, P. H. M. [UNESP]
dc.contributor.authorSantos, E. M. [UNESP]
dc.contributor.authorTelis, V. R. N. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:02:01Z
dc.date.available2014-05-20T14:02:01Z
dc.date.issued2008-11-01
dc.description.abstractHigh temperatures and long drying times used in hot air drying can negatively affect the nutritional quality of the final product. It is generally observed that, if ascorbic acid is well retained, other components are also well retained. Hence, ascorbic acid can be taken as an index of nutrient quality of foods. The interest in dried tomato has increased since its use as ingredients for pizza and various vegetable and spicy dishes has became popular. Tomatoes are usually dried in slices or halves, after seeds and parenchyma removal with a resulting large amount of wastes and an important nutrient loss. The objective of this work was to investigate the effects of drying temperatures on ascorbic acid degradation kinetics in caustic-peeled whole tomatoes (with or without osmotic pre-treatment) and in halved and drained tomatoes. The degradation rates were dependent on samples treatment before drying, as well as on drying temperature. Lower degradation rates were observed in osmotically pre-treated whole tomatoes, whereas higher degradation rates occurred in halved tomatoes. Increasing drying temperature led to higher degradation rates. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All fights reserved.en
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, UNESP, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, UNESP, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdCNPq: 502883/03-0
dc.format.extent1642-1647
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2007.11.003
dc.identifier.citationLwt-food Science and Technology. Amsterdam: Elsevier B.V., v. 41, n. 9, p. 1642-1647, 2008.
dc.identifier.doi10.1016/j.lwt.2007.11.003
dc.identifier.issn0023-6438
dc.identifier.lattes9457081088108168
dc.identifier.orcid0000-0002-2553-4629
dc.identifier.urihttp://hdl.handle.net/11449/21868
dc.identifier.wosWOS:000258500600015
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofLWT: Food Science and Technology
dc.relation.ispartofjcr3.129
dc.relation.ispartofsjr1,339
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectconvective dryingen
dc.subjectOsmotic dehydrationen
dc.subjectvitamin Cen
dc.subjectweibull modelen
dc.titleAscorbic acid degradation kinetics in tomatoes at different drying conditionsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE