Modelling of thermal degradation kinetics of ascorbic acid in pawpaw and potato

  • SE Agarry
  • MO Aremu
Keywords: Ascorbic acid, drying, blanching, degradation, kinetics, pawpaw, potato


Ascorbic acid (vitamin C) loss in thermally treated pawpaw and potato was modelled mathematically. Isothermal experiments in the temperature range of 50 -80 oC for the drying of pawpaw and 60 -100 oC for the blanch-drying of potato were utilized to determine the kinetics of ascorbic acid loss in both fruit
and vegetable. Changes in ascorbic acid degradation followed first-order reaction kinetics. Temperature dependence of the rate constant during thermal processing of pawpaw and potato obeyed the Arrhenius relationship with activation energy of 12.1 and 19.3 KJ/ mole for pawpaw and potato, respectively. A correlation between the loss of ascorbic acid and moisture loss in pawpaw was established with satisfactory statistical predictions(R= 0.996)

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eISSN: 1596-292X