Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM).
combined drying
drying quality
hot air drying
microwave drying
processing optimization
purple cabbage
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Aug 2021
Aug 2021
Historique:
received:
18
09
2020
revised:
19
02
2021
accepted:
19
06
2021
entrez:
17
8
2021
pubmed:
18
8
2021
medline:
18
8
2021
Statut:
epublish
Résumé
Purple cabbage is one of the world's most widely consumed vegetables with high nutritional values containing the antioxidants and anti-inflammatory activity of anthocyanins, vitamins, and minerals. But due to rapid postharvest quality decay, novel processing techniques including drying are required. In order to determine the conditions of combined microwave and hot air drying for purple cabbage, factors affecting the drying process including microwave density, hot air temperature, and the dry base water content at conversion point were investigated using the anthocyanin content, DPPH antioxidant capacity, chewiness,
Identifiants
pubmed: 34401104
doi: 10.1002/fsn3.2444
pii: FSN32444
pmc: PMC8358333
doi:
Types de publication
Journal Article
Langues
eng
Pagination
4568-4577Informations de copyright
© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
The authors have declared no conflicts of interest for this article.
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