Optimization of Nutrient Retention During Processing: Ascorbic Acid in Potato Dehydration

MARTIN MISHKIN, ISRAEL SAGUY, MARCUS KAREL*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

39 Scopus citations

Abstract

A kinetic model representing ascorbic acid degradation in potatoes as a function of moisture content and temperature was used to find optimal dryer‐temperature control paths for minimizing ascorbic acid loss during air drying of potato disks. Optimal dryer‐temperature control was also determined for minimizing drying time given a specified minimum retention of ascorbic acid. Constraints were placed on the final moisture content and the air temperature. Optimization was achieved using a simulation‐optimization approach based on the complex method.

Original languageEnglish
Pages (from-to)1262-1266
Number of pages5
JournalJournal of Food Science
Volume49
Issue number5
DOIs
StatePublished - Sep 1984
Externally publishedYes

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