Abstract
In this research, the effects of microwave (190, 375, and 680 W) vacuum (500, 600, and 700 mbar) and oven (70, 85, and 100 °C) drying methods on the total phenolics, antioxidant capacity, colour and drying characteristics of celery slices were studied. For the selection of the most suitable thin layer drying model, five mathematical models (Page, Modified Page, Logarithmic, Lewis, and Henderson and Pabis) have been applied to the treatments. In light of the statistical tests, Page and Modified Page models were considered the best to describe drying characteristics. Regarding the colour value changes during drying, L*, ΔEab and h° decreased, and a* increased. Additionally, both b* and C*ab increased with microwave and oven drying but decreased with vacuum drying. Dried celery had 38.51-75.34% less total phenolic content than fresh samples, while its antioxidant capacities was greater. The highest ferric-reducing ability of plasma (FRAP; 49.35±3.10 μmol TE/g dw) and cupric-reducing antioxidant capacity (CUP...
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.