Investigating carotenoid loss after drying and storage of

2) Integration of temperature in Uganda and calculation of the predicted values
total carotenoids
tx -tx-1 =1h
Co = 236.3 'g.g -1
Ea= 49.5kJ.mol-1
k∞
6
6.
86.
10
=
24
h -1
246
R= 8.314 J. K −1 .mol −1
Cmodel= 49.1'g.g -1
Cexp= 58.5 (1.7) 'g.g -1
Mean (standard deviation)
Percentage difference:
− CC exp
| |= 16.0%
C exp
Appendix 1
The model fitted well the experimental value for a non-isotherm trial either with UK
or Uganda data working both on the Ejumula sweet potato variety.
Conclusion
The non-isotherm model fitted well with the experimental values (2.7% and 4.6%
difference on β-carotene and total carotenoid content respectively). Data from the
Uganda (Uganda) also fitted well with the experimental values (16.0% difference).
In conclusion our model was validated for the prediction of total carotenoid and βcarotene
degradation in sweet potato dried chips under anisothermal conditions.