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

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.