Degradation kinetics of L-ascorbic acid during drying of pineapple under modified atmosphere

Author(s)

Paulo Henrique da Silva Santos

• Document type: Master's Dissertation
• Press: Campinas, SP.
• Institution: Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Química
• Defense date: 2008-12-12

Examining board members

Maria Aparecida Silva; Colin Clark; Florência Cecília Menegalli; Theo Guenter Kieckbusch

• Advisor: Maria Aparecida Silva

Abstract

The water removal is the main objective of drying processes. evertheless, degradation reactions of important nutrients can occur during drying of foodstuffs since the products are exposed to high temperature for a long period. Among them is vitamin C (ascorbic acid), which avoids diseases like scurvy and plays the role of biological anti-oxidant. Thus, the objective of this work was to study the degradation kinetics of ascorbic acid during the drying of pineapple in both a normal and a modified atmosphere. Pineapple was chosen since it is a tropical fruit with a large production in Brazil with great acceptance by the consumers. In the first step, the soluble solids content, the titrable acidity and ascorbic acid content was determined and correlated with the pineapple ripening stage. Secondly, the drying experiments were carried out in a tunnel dryer in which the atmosphere was modified by the addition of ethanol. The presence of ethanol in the drying atmosphere promoted a more intense water evaporation compared to the conventional process, which reduced drying time. Higher ascorbic acid retention was observed in sample dried under modified atmosphere. Moreover, the degradation kinetics of ascorbic acid during drying of pineapple was determined and Weibull model was applied to fit the data. (AU)