The Degradation Kinetics Model of Apricot during HA Drying

The browning index and carotenoid studies were carried out durning HA drying process. The effect s different HA drying temperature(40 °C, 50 °C, 60 °C, 40 °C (10 h)→60 °C(end), 50 °C(10 h)→60 °C(end), 40 °C(10 h)→50 °C(10 h)→60 °C(end)) and air velocities(2 m/s, 3 m/s, 4 m/s) on colour and carotenoid of apricot were studied. Meanwhile a HA drying degradation model was established. The test showed that the BI value increased and carotenoid content reduced with the passing of the processing time during the drying process. The browning action durning the HA drying process was fit according to the zero and first-order reaction model. Furthermore, the activation energy was obtained by the Arrhenius equation, which was 17.59 kJ/mol. This research provided the theoretical basis for the quality control of dried apricot slice.