摘要
目的研究热风辅助射频(hot air-assisted radio frequency,HA-RF)干燥过程中维生素C随温度变化的降解动力学模型。方法在6.5 cm极板间距和60℃热风系统条件下进行HA-RF干燥,重点研究胡萝卜丁中维生素C在干燥过程中的降解动力学,包括脱氢抗坏血酸(dehydroascorbic acid,DHAA)和抗坏血酸(ascorbic acid,AA)。总维生素C含量采用2,4-硝基苯肼分光光度法测定,AA采用2,6-二氯吲哚酚滴定法测定。结果HA-RF干燥过程中维生素C的降解规律符合一级可逆模型,其降解活化能为40.54 kJ/mol。DHAA活化能为35.83 kJ/mol,表明DHAA的稳定性低于AA。结论本研究使用的干燥温度为62.5~77.5℃,较高的干燥温度下维生素C降解速率较高,较低处理温度下的降解过程具有更好的模型适应度(R2>0.98)。
Objective To study the degradation kinetic model of vitamin C with temperature changes during the hot air-assisted radio frequency(HA-RF)drying process.Methods HA-RF drying was carried out under the conditions of 6.5 cm plate spacing and 60℃hot air system,focusing on the degradation kinetics of vitamin C in carrots during the drying process,including dehydroascorbic acid(DHAA)and ascorbic acid(AA).Total vitamin C content was determined by 2,4-nitrophenylhydrazine spectrophotography method and AA was assayed by 2,6-dichloroindophenol titrimetric method.Results The degradation of vitamin C during HA-RF drying was in accordance with the first-order reversible model,the degradation with activation energy of 40.54 kJ/mol.Besides,the activation energy of DHAA was 35.83 kJ/mol which indicated that DHAA had lower stability compared with AA.Conclusion The drying temperature used in this study was 62.5‒77.5℃.The degradation rate of vitamin C is higher at higher drying temperature,and the degradation process at lower treatment temperature has better model fitness(R2>0.98).
作者
殷嘉乐
龚楚婷
汤英杰
敬璞
焦顺山
YIN Jia-Le;GONG Chu-Ting;TANG Ying-Jie;JING Pu;JIAO Shun-Shan(Department of Food Science and Technology,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第4期1357-1361,共5页
Journal of Food Safety and Quality
基金
国家重点研发计划(2018YFD0700200)
上海交通大学现代农业学科交叉(Agri-X)基金(Agri-X2016006)。
关键词
射频
动力学
脱氢抗坏血酸
抗坏血酸
活化能
radio frequency
kinetics
dehydroascorbic acid
ascorbic acid
activation energy
