Vitamin C degradation of rose hips during drying and effects of drying medium on vitamin C degradation
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CitationErentürk, S., Gülaboğlu, M.Ş., Gültekin, S. (2005). Vitamin C degradation of rose hips during drying and effects of drying medium on vitamin C degradation. In Nybom, H., Rumpunen, K. (Eds.). Acta Horticulturae, Volume 690, (pp. 303-310). https://dx.doi.org/10.17660/ActaHortic.2005.690.47
In this study, vitamin C degradation during drying of rose hips was investigated. The degradation of vitamin C was affected by time, temperature and content of moisture. Rate of vitamin C degradation during the drying of whole rose hips was satisfactorily described by a first-order kinetics, and the temperature dependency of the model was described by the Arrhenius relationship. The activation energy and the reaction rate constant were determined as a function of the moisture content. Drying experiments were also conducted on rose hips cut in pieces, and using air-CO2 mixtures. Cutting the rose hips before drying accelerated the drying process and increased the retention of vitamin C. The loss of vitamin C depended on the level of oxygen in the air-CO2 mixture used as a drying medium.