Meyve Bilimi 2148-8770 Meyvecilik Araştırma Enstitüsü 10.51532/meyve.1747618 Fruit-Vegetables Technology Meyve-Sebze Teknolojisi Effect of Drying Temperature on Ascorbic Acid Degradation in Cornelian Cherry Fruit (Cornus mas L.): Kinetics and Thermodynamics Kızılcık Meyvesindeki (Cornus mas L.) Askorbik Asit Bozunması Üzerine Kurutma Sıcaklığın Etkisi: Kinetik ve Termodinamik https://orcid.org/0000-0003-2554-6272 Polatoğlu Bilgehan Atatürk Üniversitesi https://orcid.org/0000-0001-5871-1559 Beşe Ayşe Vildan ATATÜRK ÜNİVERSİTESİ 12 15 2025 12 2 139 145 07 22 2025 10 15 2025 Copyright © 2013, Meyve Bilimi 2013 Meyve Bilimi

In this study, the effect of drying temperature on the degradation of ascorbic acid in cornelian cherry fruit was investigated. Cornelian cherry fruits were dried as single layer in a convective dryer at different air temperatures (50, 60, and 70°C) and 1 m s-1 constant air velocity. Increasing drying temperature increased ascorbic acid degradation. As the temperature increased from 50°C to 70°C, degradation of ascorbic acid increased from 42±0.59% to 49±0.73%. The degradation kinetics of ascorbic acid was investigated according to the zero-order, first-order, and Weibull model. It was observed that the best fitting model for ascorbic acid degradation kinetics was the first order kinetic model. Kinetic parameters such as D, t1/2, and Q10 were calculated using the rate constant of the first-order model. The increased temperature increased the value of degradation and decreased half-life time. The value of Q10 (50°C-60°C) was greater than value of Q10 (60°C-70°C). Thermodynamic results indicated that the degradation of ascorbic acid in cornelian cherry was non-spontaneous, endothermic and irreversible.

Bu çalışmada, kızılcık meyvesinde bulunan askorbik asidin bozunması üzerine kurutma sıcaklığının etkisi araştırılmıştır. Kızılcık meyveleri farklı hava sıcaklıklarında (50, 60 ve 70°C) ve 1 m s-1 sabit hava hızında konvektif kurutucuda tek tabaka halinde kurutulmuştur. Kurutma sıcaklığının artması askorbik asit bozunmasını artırmıştır. Sıcaklığın 50°C’den 70°C’ye çıkması ile askorbik asit bozunması %42±0.59’dan %49±0.73’e yükselmiştir. Askorbik asidin bozunma kinetiği sıfırıncı derece, birinci derece ve Weibull modeline göre incelenmiştir. Askorbik asit bozunma kinetiği için en uygun modelin birinci derece model olduğu görülmüştür. Birinci derece modelin hız sabitleri kullanılarak D, t1/2 ve Q10 gibi kinetik parametreler hesaplanmıştır. Artan sıcaklık, bozunma değerini artırmış ve yarı ömür süresini azaltmıştır. Q10 (50°C-60°C) değeri, Q10 (60°C-70°C) değerinden daha olarak belirlenmiştir. Termodinamik sonuçlar, kızılcıktaki askorbik asit bozunmasının kendiliğinden gerçekleşmediğini, endotermik ve geri dönüşümsüz olduğunu göstermiştir.

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