Open AccessImpact of air temperature on drying characteristics and some bioactive properties of kiwi fruit slices
Author(s) -
Fadime Tepe Begüm,
Tolga Tepe Kağan,
Ayten Ekinci
Publication year - 2022
Publication title -
chemical industry and chemical engineering quarterly
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.189
H-Index - 26
eISSN - 2217-7434
pISSN - 1451-9372
DOI - 10.2298/ciceq210126026t
Subject(s) - chemistry , kiwi , ascorbic acid , water content , thermal diffusivity , horticulture , moisture , antioxidant capacity , food science , antioxidant , biochemistry , biology , physics , geotechnical engineering , organic chemistry , engineering , quantum mechanics
Drying kinetics, ascorbic acid content (AAC), total phenolic content (TPC) and antioxidant capacity (AC) of kiwifruits at different temperatures (60, 70 and 80?C) were investigated. The drying rate and effective moisture diffusivity of kiwifruits were the highest at 80?C. Additionally, Parabolic model was determined as the model best predicting experimental moisture ratio at 60 and 70?C, while Page model described drying curve at 80?C. On the other hand, AAC, TPC and AC of kiwifruits were significantly influenced by temperature. Degradation of AAC increased with the increment in temperature, while TPC and AC were higher at the higher temperature. The range of AAC, TPC and AC of fresh and dried fruits were 165.59?12.58-462.81?11.53 mg/100g DW, 747.66?16.09-1846.87?15.52 mg/100g GAE DW and 0.283?0.15-1.903?0.15 mmol TE/100g DW, respectively. The highest AAC, TPC and AC losses were calculated as 64.22%, 59.43% and 85.13%, respectively.