Effect of Drying Temperature on Ascorbic Acid Degradation in Cornelian Cherry Fruit (Cornus mas L.): Kinetics and Thermodynamics

Authors : Bilgehan Polatoğlu, Ayşe Vildan Beşe

Pages : 139-145

Doi:10.51532/meyve.1747618

View : 93 | Download : 269

Publication Date : 2025-12-15

Article Type : Research Paper

Abstract :In this study, the effect of drying temperature on the degradation of ascorbic acid in cornelian cherry fruit was investigated. Cornelian cherry fruits were dried as single layer in a convective dryer at different air temperatures (50, 60, and 70°C) and 1 m s-1 constant air velocity. Increasing drying temperature increased ascorbic acid degradation. As the temperature increased from 50°C to 70°C, degradation of ascorbic acid increased from 42±0.59% to 49±0.73%. The degradation kinetics of ascorbic acid was investigated according to the zero-order, first-order, and Weibull model. It was observed that the best fitting model for ascorbic acid degradation kinetics was the first order kinetic model. Kinetic parameters such as D, t1/2, and Q10 were calculated using the rate constant of the first-order model. The increased temperature increased the value of degradation and decreased half-life time. The value of Q10 (50°C-60°C) was greater than value of Q10 (60°C-70°C). Thermodynamic results indicated that the degradation of ascorbic acid in cornelian cherry was non-spontaneous, endothermic and irreversible.
Keywords : Askorbik asit, Kızılcık, Kurutma, Kinetik, Termodinamik

ORIGINAL ARTICLE URL