Kinetics of Ascorbic Acid Degradation and Non-Enzymic Browning in Potatoes

The desire to maximize product quality during drying places constraints on any chosen dryer/drying operation. The quality attributes of dehydrated potato samples ( Solanum tuberosum ) were investigated with regard to the two indices of deterioration namely, ascorbic acid retention and non-enzymic browning. High performance liquid chromatography was employed to evaluate the ascorbic acid loss quantitatively,while a colourimetric technique was adopted to assess the progression of the non-enzymic browning reaction. The ascorbic acid deterioration and non-enzymic browning reactions demonstrated first- and zero-order kinetic behaviour, respectively, and further presented a moisture content- and temperature- dependence. The latter dependence conformed to the Arrhenius correlation.

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