Inżynieria Rolnicza
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Title : The influence of temperature drying medium of the kinetics drying, polyphenols and antioxidant activity fountain dried red peppers
Key words : fountain drying, red peppers, polyphenols and antioxidant activity
Summary :

Many research studies have confirmed that the use of processes for the treatment of plant tissue (including drying) can, to varying degrees affect its nutritional value, the content of polyphenols and antioxidant capacity. The paper presents results of studies on the effect of temperature on the dynamics of drying, antioxidant activity and polyphenol content of red peppers dried with the fountain method. The temperature rise from 70° C to 90° C while maintaining the stability of other process parameters resulted in reduction of the drying time from 344 to 108 minutes, and increase of the average volumetric moisture flux by about 3.5 times. During drying of red peppers it was found that along with the increase of temperature of the drying medium the content of polyphenol compounds and antioxidant activity increases.

Please use the following format to cite the selected article : Surma, M., Peroń, S., Jałoszyński, K., Pasławska, M. (2013). The influence of temperature drying medium of the kinetics drying, polyphenols and antioxidant activity fountain dried red peppers. Inzynieria Rolnicza, 4(147), 325-334.
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