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.
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