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Kinetic model of vitamin C degradation during heat pump drying of soursop fruit (Annona muricata L.)

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The quality of the product depends on the conditions of the processing. In this study, we performed the drying process using a heat pump dryer. The temperature range of 20 – 50 oC during drying has a negative effect on total ascorbic acid (TAA). TAA degradation was monitored throughout 300 min of drying. |

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