Investigating carotenoid loss after drying and storage of

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Appendix 1
Appendix 1: Kinetic modelling of carotenoid
degradation in dried sweet potato
A/Calculation of model parameters of the Arrhenius and Eyring
models for the prediction of β-carotene degradation
Temperature degradation kinetics:
The effect of temperature (10; 20; 30; 40ºC) on β-carotene is described in Figure 1
(see Chapter 8).
Ln C/C0
0.0
-0.5
-1.0
-1.5
-2.0
-2.5
-3.0
Temperature (ºC)
Trans-!carotene*
10ºC
20ºC
30ºC
40ºC
0 20 40 60 80 100 120
Storage time (days)
10 20 30 40
k 0.0024 (0.0002) 0.0090 (0.0005) 0.0191 (0.0002) 0.0403 (0.0005)
R 2 0.757 (0.058) 0.914 (0.031) 0.986 (0.005) 0.965 (0.007)
Figure 1: Trans-β-carotene degradation kinetics in dried sweet potato chips
influenced by temperature between 10-40ºC on a dry weight basis (mean of
triplicate (jar); error bars refer to standard deviation). Oxygen level 21% (air); aw
0.52-0.65.
The degradation is modeled by Arrhenius and Eyring equations.