effect of different drying conditions on the vitamin c

Effect of Drying Conditions and Storage Period on

2019-5-25In this study the main chemical parameters ascorbic acid and polyphenol content and antioxidant activity of two varieties of prunes dried by high-temperature (85 + 70 C) and low-temperature (60 C) procedures were monitored during storage Ascorbic acid content was higher in the prunes dried at 60 C but significantly decreased in both varieties during storage The different classes of

DRYING OF CHILI PEPPER IN DIFFERENT CONDITIONS

2015-7-20Drying Of Chili Pepper In Different Conditions Proceedings of TheIRES 4th International Conference Kuala Lumpur Malaysia 16th July 2015 ISBN: 978-93-85465-56-7 73 th Figure 2 Drying curves of chilli pepper in different treatment (a) 55oC (b) 65 oC (c) 75 C and (d) sun drying

Studies on effect of drying temperature and storage time

2018-5-15Effect of different temperatures on vitamin C: In order to study the effect of different temperature conditions on vitamin C retention of the fruit leather the various ranges of the temperatures used for drying of the fruit puree are given in (Table 2) such as 55 0+5 C for 14-16 hrs 650+5 C for 10-12 hrs and 750+50C for 8-10 hrs After

Influence of heat treatment on Vitamin C Levels in

Vitamin C content: Equation 2 2 was used to calculate the vitamin C content of each mushroom sample and the results used to plot the curve in Figure 2 The curve indicates a reduction in Vitamin C content from 550 38 mg/100g in fresh mushroom through 217 8 mg/100g at ambient temperature drying to a low content of 112 52 mg/100g at 105o C

DRYING OF CHILI PEPPER IN DIFFERENT CONDITIONS

2015-7-20Drying Of Chili Pepper In Different Conditions Proceedings of TheIRES 4th International Conference Kuala Lumpur Malaysia 16th July 2015 ISBN: 978-93-85465-56-7 73 th Figure 2 Drying curves of chilli pepper in different treatment (a) 55oC (b) 65 oC (c) 75 C and (d) sun drying

Influence of Simultaneous Variations in Temperature

2019-12-12Vitamin C powder ingredients are popular food fortificants and are among the most commonly added nutrients While information on degradation kinetics and shelf life of vitamin C exists current models are limited in their applicability to systems where relative humidity (RH) and temperature are varied simultaneously and where phase transformations occur

The Effect of Steam Blanching and Drying Method on

2020-7-24The Effect of Steam Blanching and Drying Method on Nutrients Phytochemicals and Antioxidant Activity of Moringa (Moringa oleifera L ) LeavesPierre Nobosse 1 Edith N Fombang 1 Carl M F Mbofung 1 2 1 Food Biophysics Biochemistry and Nutrition Laboratory Department of Food Science and Nutrition National School of Agro-Industrial Sciences (ENSAI) University of

Effect of different drying treatments on colour quality

2019-2-22Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit Abstract Guava (Psidium guajava L ) is a rich source of vitamin C (ascorbic acid) having high water content (above 80%) which makes it extremely perishable but storage handling processing

Effect of Bed Thickness on Cauliflower Drying

2012-2-5Abstract Hybrid cauliflower (variety no 71) samples were dried in hot air convective dryer with drying air conditions of 60℃ and 1m/s The samples were dried for five different drying bed thicknesses (4 8 12 16 and 20 cm) The moisture diffusivity for the samples ranged from 3 39 X 10-9 to 1 53 X 10-9 m2/s The effect of drying bed

Effects of Drying and Extraction Conditions on the

Plant materials harvesting and drying Three herbs rosemary (Rosmarinus officinalis) motherwort (Leonurus cardiaca) and peppermint (Mentha piperita) were grown in a greenhouse at the University of Georgia Athens GA from Feb 2009 to Apr 2009 Herbs were planted in 30-cm wide pots with Fafard 3B soil and grown under natural light conditions at 21 2 C

Effect of Different Drying Techniques on the Quality

2019-8-2Effect of Different Drying Techniques on the Quality Attributes of Pineapple Powder vitamin A B and fairly rich in vitamin C and minerals like calcium magnesium and iron Pineapple is drying method and adjustment of drying conditions can result in a product with good rehydration properties (Masters 1976) Fresh

The effect of different drying methods on certain

For instance Chan et al considered freeze-drying oven-drying and sun-drying and the effects on amino acids fatty acid mineral and vitamin C in Sargassum hemiphyllum (brown seaweed) They showed that sun-drying and freeze-drying reduced the loss of certain important chemical components in comparison with oven-drying

vitamin C content Related Publications

In this work three drying methods were used which involved very different temperature and pressure conditions to evaluate the effect of each method on the vitamin C content and the antioxidant efficiency of the extracts Solid-liquid extractions of Moringa leaf (LE) were carried out by employing an ethanol solution (35% v/v) at 50 C for 2

Determination of nutritional composition and effect of

The effect of different drying techniques and storage conditions on the vitamin C content in dried Garcinia dulcis was investigated The fruit slices were separated into four groups which subjected to four dying techniques which were sun drying hot air drying at 50C and 60C and vacuum drying and dried to the moisture content of 16

15 Effect of drying air temperature and chemical

2019-2-22A drying temperature of 70 oC and a two-stage temperature regime (70 oC for 4 hours followed by 50 o C) in conjunction with soaking the chilli in different chemical pretreatments were used to promote the color and nutrient preserving capacity

Effect of Drying Temperatures on the Peanut Quality

different drying conditions (solar radiation 35℃ 40 ℃ 45 50 ℃ 55 60℃) The results showed that hot air temperatures had obvious influences on peanut qualities The damaged percentage of red testa and breakage percentage of peanut kernel increased remarkably when the drying

Effect of different drying conditions on the vitamin C

In this study drying kinetics of kiwifruit are investigated experimentally and theoretically under varying drying conditions Experiments are conducted using air temperatures at 35 45 55 and 65C mean velocities at 0 3 0 6 and 0 9 m s-1 and relative humidity values at 40% 55% 70% and 85% Initially sorption isotherms of the dried kiwifruit slices are determined for different

Stability Studies on Ascorbic Acid (Vitamin C) From

2013-10-15Vitamin C content of the different sources 2 2 Effect of Temperature Different sources of vitamin C were maintained at varying temperature conditions refrigeration (4-5oC) 35 0C 55OC 75 C and 95 C for a maximum of 240 minutes Vitamin C content was estimated at the beginning of the experiment and subsequently at 60 minutes interval

Effect of Different Processing Conditions on Proximate

Effect of Different Processing Conditions on Proximate and Bioactive Contents of Solanum aethiopicum leaf powder by comparing solar drying and cabinet drying processing techniques Four (4) pre-treatments were done on leaves to inhibit enzyme action and prolong storage life vitamin C retention capacity and phytate content analyses

Evaluation of Drying and Storage Conditions on

This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale previously steam blanched during 5 months of storage When compared with the vacuum packaged kale the packaging without vacuum yielded improved nutritional features in general This approach combined with a drying temperature of 40#xb0 C

The Effect of Steam Blanching and Drying Method on

2020-7-24The Effect of Steam Blanching and Drying Method on Nutrients Phytochemicals and Antioxidant Activity of Moringa (Moringa oleifera L ) LeavesPierre Nobosse 1 Edith N Fombang 1 Carl M F Mbofung 1 2 1 Food Biophysics Biochemistry and Nutrition Laboratory Department of Food Science and Nutrition National School of Agro-Industrial Sciences (ENSAI) University of

PEER REVIEWED ARTICLE No 5 EFFECT OF PROCESSING

2018-12-20of natron The methods of preservation were sun drying oven drying at different temperatures (45 60 and 75C) and freezing for 0 10 30 60 and 120 days Results show that these leafy vegetables were good sources of vitamin C and total carotenoid Vitamin C values vary from 137 53 3 in V calvoana non bitter to 197 5

Foods

This study aimed to investigate the effect of different drying methods namely ultrasound-assisted vacuum drying (USV) vacuum drying (VD) and freeze-drying (FD) on the drying kinetics and some quality parameters of dried minced meat In this study USV was for the first time applied to the drying of minced meat The USV and VD methods were conducted at 25 deg C 35 deg C and 45 deg C

DRYING OF CHILI PEPPER IN DIFFERENT CONDITIONS

2015-7-20Drying Of Chili Pepper In Different Conditions Proceedings of TheIRES 4th International Conference Kuala Lumpur Malaysia 16th July 2015 ISBN: 978-93-85465-56-7 73 th Figure 2 Drying curves of chilli pepper in different treatment (a) 55oC (b) 65 oC (c) 75 C and (d) sun drying

The Effect of Storage Method on the Vitamin C

Loss in vitamin C contents of some fruit juices namely orange lemon lime pineapple paw-paw and carrot stored under different conditions was investigated The juice from the fruit samples were extracted stored at room temperature (291C) in plastic bottles and in the refrigerator (41C) for 4 weeks

COMPARATIVE STUDY ON THE EFFECT OF DIFFERENT

The effect of drying methods on the phytochemical content of plant materials has been studied during previous investigations The impact of drying packaging and storage conditions on the retention of β-carotene and ascorbic acid of savoy beet and amaranth leaves has been determined

(194m) Effect of Drying Temperature Humidity and

2020-7-12Heat sensitive nutrients such as vitamin C showed a positive correlation with respect to the drying temperature (30C to 70C) indicating drying time have significant effect (p0 05) and it increases as the drying temperature increases corresponding to drying humidity of 25% and 50% respectively

Influence of Different Drying Methods and Storage on

This study reports the effects of drying methods on nutrient retention in a leaf vegetable during storage The leaves of Indian Spinach were dried to 3 50-4 0% moisture content in the sun (35) shade (28C) and oven (45C) and then stored in polyethylene wrappers Their moisture ascorbic acid minerals and total chlorophyll contents were determined after drying and during storage

COMPARATIVE STUDY ON THE EFFECT OF DIFFERENT

The effect of drying methods on the phytochemical content of plant materials has been studied during previous investigations The impact of drying packaging and storage conditions on the retention of β-carotene and ascorbic acid of savoy beet and amaranth leaves has been determined