Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

被引：24

作者：

Batu, Heysem Suat ^{[1
]}

Kadakal, Cetin ^{[2
]}

机构：

[1] Pamukkale Univ, Dept Food Engn, Inst Sci, Denizli, Turkey

[2] Pamukkale Univ, Dept Food Engn, Fac Engn, Denizli, Turkey

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2021年 / 33卷 / 01期

关键词：

antioxidant capacity; degradation kinetics; drying kinetics; goji berry; total phenolic content; water-soluble vitamins; VITAMIN-C DEGRADATION; ANTIOXIDANT ACTIVITY; THERMAL-DEGRADATION; BIOACTIVE COMPOUNDS; ASCORBIC-ACID; QUALITY; PRETREATMENT; IMPACT; DETERIORATION; TEMPERATURE;

D O I：

10.15586/ijfs.v33i1.1949

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Drying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic content, and thermal degradation kinetics of bioactive compounds in goji berries were investigated. Drying experiments were conducted at 50 degrees C, 60 degrees C, and 70 degrees C. Page model was determined as the best model to predict experimental moisture ratio for all temperatures. Increment in drying temperature increased effective moisture diffusivity and drying rate values. Vitamins C and B-6, antioxidant activity and total phenolic content were significantly reduced by drying. Thermal degradation of vitamins C and B-6, antioxidant capacity and total phenolic content were found to fit the first-order kinetic model.

引用

页码：16 / 28

页数：13

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