![]() The convective drying increased hardness, cohesiveness, gumminess, and chewiness while decreasing springiness and resilience. The rehydration was more efficient at 60☌ compared to 20 and 40☌. Vegas-gálves and Peleg models were the most effective to describe the rehydration kinetics. The Page Model was the most fitted model to predict the drying kinetics. ![]() The optimum operating conditions were 67.21☌ and 1.75 m s −1 providing maximum total phenolic compounds, total anthocyanin, DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) values of 1327 ± 5 mg GAE/100 g, 491 ± 2 mg c3g E/100 g, 110 ± 2 mmol TE/g and 698.00 ± 15 mmol ISE/g, respectively. Response surface methodology was used to detect the optimum drying conditions (i.e. pimpinellifolia fruit (black rose hips) were investigated. The influence of drying conditions on the drying and rehydration kinetics and mathematical modeling of the R. In this present study, the convective drying process was optimized to enhance the quality, antioxidant activity, and phenolic compounds. Rosa pimpinellifolia, commonly known as the burnet rose, has shown huge functional properties and industrial potential.
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