Kinetic thermal degradation of vitamin C during microwave drying of okra and spinach

2009 ◽  
Vol 60 (1) ◽  
pp. 21-31 ◽  
Author(s):  
Gökçe Dadali ◽  
Belma Özbek
Keyword(s):  
Thermal Degradation ◽  
Vitamin C ◽  
Microwave Drying

Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits

LWT ◽  
2012 ◽  
Vol 49 (2) ◽  
pp. 188-191 ◽  
Author(s):  
Penny Hiwilepo-van Hal ◽  
Charlotte Bosschaart ◽  
Charlotte van Twisk ◽  
Ruud Verkerk ◽  
Matthijs Dekker
Keyword(s):  
Thermal Degradation ◽  
Vitamin C ◽  
Tropical Fruits ◽  
Sclerocarya Birrea ◽  
Kinetics Of

Drying Properties and Parameters of Blue Honeysuckles Pulp under Foam Assisted Microwave Drying Conditions

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Yu Sun ◽  
Xianzhe Zheng ◽  
Xiangwen Xu ◽  
Chenghai Liu ◽  
Qiang Li ◽  
...  
Keyword(s):  
Vitamin C ◽  
Microwave Power ◽  
Influencing Factor ◽  
Continuous Production ◽  
Microwave Drying ◽  
Slow Decline ◽  
Power Loading ◽  
Three Stages ◽  
Drying Properties ◽  
Drying Conditions

The drying properties and optimal parameters of foamed blue honeysuckles pulp under microwave drying conditions were studied. The microwave power, loading mass and thickness were selected as the influencing factors, and objective factors were content of anthocyanin, vitamin C, moisture and values of color of the final blue honeysuckles powder. The drying process may be divided into three stages: acceleration stage, slow decline stage and quick decay stage. The initial drying phase lasted until the moisture content was less than 4 kg/kg. The constant drying phase was long when the influencing factor was loading mass. The deceleration drying phase is short in all conditions. This study achieve the continuous production of blue honeysuckles powder and the optimum experiment parameters were obtained as follows, the content of anthocyanin in honeysuckle powder is 64.58 mg/g, the content of vitamin C is 14.604 mg/g, moisture ratio is 9.88 % and the color value is 9.78 with the microwave power at 8.86 kW, loading mass at100 g and the thickness at 4mm.

scholarly journals Effect of drying methods on the texture properties and active ingredients in Longan flesh

2021 ◽  
Vol 251 ◽  
pp. 02049
Author(s):  
Li Qian ◽  
Lv Yongbin ◽  
Su Keying ◽  
Luo Simei ◽  
Zhao Shiming ◽  
...  
Keyword(s):  
Vitamin C ◽  
Freeze Drying ◽  
Microwave Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Active Ingredients ◽  
Texture Properties ◽  
Texture Characteristics ◽  
Active Substances

In order to determine the best drying method of longan flesh, the effects of different drying method (microwave drying, blast drying,vacuum freeze-drying) on the texture characteristics and active ingredients were compared. The results show that different drying methods will increase the hardness, cohesion and chewiness of longan flesh, and decrease the viscosity and elasticity to varying degrees. For active substances, the content of flavonoids and polyphenols is the largest under vacuum freeze-drying, followed by microwave drying and blast drying, but the loss of vitamin C is the opposite. On the whole, vacuum freeze-drying does not cause shrinkage of the flesh, and maintains good hardness, cohesion, chewiness and active ingredients. Comprehensive texture characteristics and changes in active ingredients, vacuum freeze drying is more suitable for drying and processing longan flesh.

scholarly journals Effect of Antioxidants on the Lipid Oxidation and Flavor of Microwave-assistant Dried Silver Carp (Hypophthalmichthys molitrix) Slices

2012 ◽  
Vol 1 (4) ◽  
pp. 134
Author(s):  
Xiangjin Fu ◽  
Zhonghai Li ◽  
Qinglu Lin ◽  
Shiying Xu
Keyword(s):  
Docosahexaenoic Acid ◽  
Vitamin C ◽  
Lipid Oxidation ◽  
Silver Carp ◽  
Tea Polyphenols ◽  
Microwave Drying ◽  
Hypophthalmichthys Molitrix ◽  
Odor Compounds ◽  
Dried Fish

<p>Silver carp slices were dried using microwave, and the effect of vitamin C (VC) and tea polyphenols (TP) on the quality of the dried fish slices were evaluated. The lipid oxidation, flavor, and content of fat, eicosapentaenoic (EPA), docosahexaenoic acid (DHA), earthy-musty off-odor compounds were compared among the dried slices. Marinating with VC and TP significantly protected the lipid from oxidation. Samples treated with TP (0.2 g/100 mL) retained the most of DHA and EPA, while restricting fishy off-odors. About 50% of geosmin and 70% of 2-methylisoborneol, the earthy-musty off-odor compounds, were removed by marinating with VC (0.4 g/100 mL) combined with microwave drying.</p>

scholarly journals Kinetics of thermal degradation of betacyanins, betaxantins and vitamin C in a juice-based drink beet (Beta vulgaris l.) and honey

2015 ◽  
pp. 111-118 ◽  
Author(s):  
William Sánchez-Chávez ◽  
Juán Cortez-Arredondo ◽  
Miguel Solano-Cornejo ◽  
Julio Vidaurre-Ruiz
Keyword(s):  
Thermal Degradation ◽  
Vitamin C ◽  
Beta Vulgaris ◽  
Kinetics Of
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