Optimization of frozen wild blueberry vacuum drying process
| Autor: | V A Radomir Malbasa, D Stela Jokic, N Aleksandra Tepic, M Zdravko Sumic |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
2. Zero hunger
General Chemical Engineering Analytical chemistry General Chemistry Health benefits lcsh:Chemical technology Total dissolved solids product quality Vacuum drying blueberry vacuum drying response surface methodology chemistry.chemical_compound chemistry Anthocyanin Scientific method lcsh:TP1-1185 Response surface methodology Food science |
| Zdroj: | Hemijska industrija (2015) 69(1):77-84 Hemijska Industrija, Vol 69, Iss 1, Pp 77-84 (2015) |
| ISSN: | 0367-598X |
| Popis: | The objective of this research was to optimize the vacuum drying of frozen blueberries in order to preserve health benefits phytochemicals using response surface methodology. The drying was performed in a new design of vacuum dryer equipment. Investigated range of temperature was 46-74°C and of pressure 38-464 mbar. Total solids, total phenolics, vitamin C, anthocyanin content and total color change were used as quality indicators of dried blueberries. Within the experimental range of studied variables, the optimum conditions of 60 °C and 100 mbar were established for vacuum drying of blueberries. Separate validation experiments were conducted at optimum conditions to verify predictions and adequacy of the second-order polynomial models. Under these optimal conditions, the predicted amount of total phenolics was 3.70 mgCAE/100dw, vitamin C 59.79 mg/100gdw, anthocyanin content 2746.33 mg/100gdw, total solids 89.50% and total color change 88.83. [Projekat Ministarstva nauke Republike Srbije, br. TR 31044] |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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