Degradation kinetics of ß-carotene in carrot slices during convective drying

Abstract

The ß-carotene degradation was investigated in carrot (Daucus carota L. cv Nantes) slices during convective drying at three temperatures (45, 55, and 65°C) at an airflow rate of 0.2 m s–1. Degradation kinetics of ß-carotene in carrot slices during convective drying followed a first-order reaction. Drying temperature showed a significant effect on the degradation of ß-carotene in carrot slices. The range of the reaction rate constants for ß-carotene loses were 0.23 ± 0.08 –0.48 ± 0.04 h–1. The activation energy of ß-carotene degradation is found 33.33 ± 0.05 kJ mol–1. Half-life time was calculated as 3.02 ± 0.04 h at 45°C, which dropped to 1.43 ± 0.03 h at 65°C. © 2017 Taylor & Francis Group, LLC.