β-Carotene and Lycopene Degradation Kinetics of Tarhana Dough During Convective Air Drying and Traditional Drying Methods
Bedriye DAVULCU TÜMER,
Ömer ŞİMŞEK,
Sami Gökhan ÖZKAL
Abstract:In this study, tarhana doughs were dried with convective air drying at 30, 40 and 50 oC temperatures and 0.5, 1.25 and 2 m/s air velocities, and with traditional drying (sun-drying method). By this way effects of drying air temperature and velocity on degradation kinetics of β-carotene and lycopene during air drying of tarhana samples were investigated and the results compared with traditional drying method. The degradation reaction of β-carotene and lycopene was found to be following the first-order kinetic m… Show more
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