urfa {chemdeg}

Urfa pepper ascorbic acid degradation (2-nd order)

Description

Data describing the degradation kinetics of ascorbic acid during dehydration of Urfa peppers. The peppers were treated with hot air at 55, 65 and 75 °C.

Usage

urfa

Format

A data frame with 8 rows and 4 columns:

time_min

time in minutes

AA_55

normalized concentration of ascorbic acid of Urfa peppers dehydrated at 55°C

AA_65

normalized concentration of ascorbic acid of Urfa peppers dehydrated at 65°C

AA_75

normalized concentration of ascorbic acid of Urfa peppers dehydrated at 75°C

Source

Ş. Dağhan, A. Yildirim, F. Mehmet Yilmaz, H. Vardin and M. Karaaslan (2018) The effect of temperature and method of drying on isot (Urfa pepper) and its Vitamin C degradation kinetics, Italian Journal of Food Science, doi:10.14674/IJFS-1070, fig 5, hot-air