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Декабрь 2014 (published: 03.12.2014)
Number 4(22)
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Antioxidant activity of vegetable raw materials in processes
of freezing and vacuum dehydration
Semenov G. V., Budantsev E.V., Krasnova I.S.
Keywords: vacuum sublimation drying, vacuum dehydration, sublimation, vitamin C, antioxidant activity, thermolabile materials.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Antioxidant activity of vegetable raw materials in processes
of freezing and vacuum dehydration
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.
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Read the full article
Keywords: vacuum sublimation drying, vacuum dehydration, sublimation, vitamin C, antioxidant activity, thermolabile materials.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License