Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

Декабрь 2014 (published: 03.12.2014)

Number 4(22)

Home > Issue > Antioxidant activity of vegetable raw materials in processes of freezing and vacuum dehydration

UDC 66.047.3.049.6

Antioxidant activity of vegetable raw materials in processes of freezing and vacuum dehydration

Semenov G. V., Budantsev E.V., Krasnova I.S.

In work changes of a mass fraction of vitamin C and antioxidant activity of apple puree during the freezing and processes of dehumidification at various levels of vacuum are presented. It is shown that the greatest decrease in these indicators, at the level of 18-20%, happens at a stage of intensive evaporation of moisture in vacuum. At the following stages there is a process delay. The comparative assessment of a mass fraction of vitamin C and antioxidant activity at the samples which are dried up by different options of dehydration is carried out: sublimation drying, vacuum drying and combination of these modes. It is shown that at the combined process of dehumidification of value of indicators remain approximately at the same level, as with the sample which is dried up by sublimation drying.
Read the full article 

Keywords: vacuum sublimation drying, vacuum dehydration, sublimation, vitamin C, antioxidant activity, thermolabile materials.

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2018, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013