Degradación del ácido ascórbico durante el secado convectivo de papaya Maradol (Carica papaya)
Morales Peñaloza, Alejandro
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Drying is the most frequently method used for the food preservation, but it cause physical and chemical changes in the product. In order to evaluate the treatment severity during the process, indicators of quality like ascorbic acid because of its labile nature compared to other nutrients has been used. It the ascorbic acid degradation has been studied using a first order equation, as a function of temperature and moisture, nevertheless, studies about the effects of variables on kinetics of ascorbic acid degradation were not found. The objective of this work was to design a model for ascorbic acid degradation during drying process and to study the effect of those variables. In order to carry out this objective, experimental runs degradation kinetics of ascorbic acid and moisture were realized in convective drying (at 40, 50, 60 and 70 ºC ms-1) in cubes of 1 and 1.5 cm in mango manila and papaya maradol and slices of thickness of 0.5 and 0.8 cm of papaya maradol at 50, 60 and 70 °C; 1.5 and 2.5 ms-1 air velocities were employed in both cases. Temperature effect over degradation constant was described by the Arrhenius relation and all dates were adjusted to it. A reaction rate constant was obtained from concentration of ascorbic acid and time for each of several temperatures, moisture and temperature effect were evaluated, and temperature was the variable that caused major impact over degradation of ascorbic acid during drying. The model it was established considering temperature as the factor of major influence and was validated and represented correctly the ascorbic acid prediction in all the experimental conditions evaluated.