The impact of different drying methods on quality indicators of red currants (Ribes rubrum L.)
Fresh red currants (Ribes rubrum L.) were dried by convective drying, vacuum drying and lyophilization in order to compare quality of samples dried by different techniques. Physico-chemical properties of the red currants were studied in all applied techniques. Moisture content, water activity, total...
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871505249V.pdf |
| _version_ | 1811303402590699520 |
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| author | Vakula Anita Radojčin Milivoj Pavkov Ivan Stamenković Zoran Horecki-Tepić Aleksandra Šumić Zdravko Pavlić Branimir |
| author_facet | Vakula Anita Radojčin Milivoj Pavkov Ivan Stamenković Zoran Horecki-Tepić Aleksandra Šumić Zdravko Pavlić Branimir |
| author_sort | Vakula Anita |
| collection | DOAJ |
| description | Fresh red currants (Ribes rubrum L.) were dried by convective drying, vacuum drying and lyophilization in order to compare quality of samples dried by different techniques. Physico-chemical properties of the red currants were studied in all applied techniques. Moisture content, water activity, total color change, shear force, rehydration capability, total phenolics content, total flavonoids content, monomeric anthocyanins and antioxidant activity were investigated as the most suitable quality indicators. The lowest loss of nutritionally valuable components and the highest antioxidant capacity were observed in samples dried by lyophilization, where was also noticed: the lowest moisture content and aw value, the lowest total color change and the highest rehydration capability. In vacuum dried sample (65°C, 30 mbar and 6 h) was observed the highest content of flavonoid compounds. The lowest shear force was observed in convectional dried sample (45°C, atmospheric pressure and 12.6 h). |
| first_indexed | 2024-04-13T07:47:19Z |
| format | Article |
| id | doaj.art-d304021960b146bba4da027d6ff92565 |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-13T07:47:19Z |
| publishDate | 2015-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-d304021960b146bba4da027d6ff925652022-12-22T02:55:40ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952015-01-011952492541821-44871505249VThe impact of different drying methods on quality indicators of red currants (Ribes rubrum L.)Vakula Anita0Radojčin Milivoj1https://orcid.org/0000-0002-2864-7872Pavkov Ivan2https://orcid.org/0000-0002-9303-2778Stamenković Zoran3https://orcid.org/0000-0003-2031-2688Horecki-Tepić Aleksandra4https://orcid.org/0000-0002-2479-0313Šumić Zdravko5Pavlić Branimir6Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Novi Sad, SerbiaFaculty of Technology, Novi Sad, SerbiaFaculty of Technology, Novi Sad, SerbiaFaculty of Technology, Novi Sad, SerbiaFresh red currants (Ribes rubrum L.) were dried by convective drying, vacuum drying and lyophilization in order to compare quality of samples dried by different techniques. Physico-chemical properties of the red currants were studied in all applied techniques. Moisture content, water activity, total color change, shear force, rehydration capability, total phenolics content, total flavonoids content, monomeric anthocyanins and antioxidant activity were investigated as the most suitable quality indicators. The lowest loss of nutritionally valuable components and the highest antioxidant capacity were observed in samples dried by lyophilization, where was also noticed: the lowest moisture content and aw value, the lowest total color change and the highest rehydration capability. In vacuum dried sample (65°C, 30 mbar and 6 h) was observed the highest content of flavonoid compounds. The lowest shear force was observed in convectional dried sample (45°C, atmospheric pressure and 12.6 h).https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871505249V.pdfribes rubrum l.vacuum dryingconvective dryinglyophilizationphysico-chemical properties |
| spellingShingle | Vakula Anita Radojčin Milivoj Pavkov Ivan Stamenković Zoran Horecki-Tepić Aleksandra Šumić Zdravko Pavlić Branimir The impact of different drying methods on quality indicators of red currants (Ribes rubrum L.) Journal on Processing and Energy in Agriculture ribes rubrum l. vacuum drying convective drying lyophilization physico-chemical properties |
| title | The impact of different drying methods on quality indicators of red currants (Ribes rubrum L.) |
| title_full | The impact of different drying methods on quality indicators of red currants (Ribes rubrum L.) |
| title_fullStr | The impact of different drying methods on quality indicators of red currants (Ribes rubrum L.) |
| title_full_unstemmed | The impact of different drying methods on quality indicators of red currants (Ribes rubrum L.) |
| title_short | The impact of different drying methods on quality indicators of red currants (Ribes rubrum L.) |
| title_sort | impact of different drying methods on quality indicators of red currants ribes rubrum l |
| topic | ribes rubrum l. vacuum drying convective drying lyophilization physico-chemical properties |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871505249V.pdf |
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