Retention of ascorbic acid (AA) in dried kiwifruit in storage is studied. The effects of storage temperature (30°C–50°C) and water activity (aw: 0.51–0.82) are investigated. The degradation of AA follows a first order reaction. A decrease of approximately one order of magnitude in AA is observed when aw is increased from 0.51 to 0.82 with the activation energy in the range of (38.0–62.3) kJ/mole. The effect of temperature on the rate constant followed the Arrhenius relationship. An empirical equation combining temperature, water activity rate constant has been developed.
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Uddin et al. (2001) studied this question.
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