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vol. 17, nr. 1 (2011)
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Changes in the content of vitamin C and carotenoids during dried carrot and potato storage
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Małgorzata Nowacka, Dorota Witrowa-Rajchert, Wioleta Strachota, Ewa Sobczak
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Faculty of Food Engineering and Production Organisation, Department of Food Sciences, Warsaw University of Life Sciences – SGGW ul. Nowoursynowska 159 C, 02-776 Warszawa |
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vol. 17 (2011), nr. 1,
pp. 165-175
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abstract:
The aim of this study was to examine the influence of storage time and conditions on the content of vitamin C (potato) and carotenoids (carrots) in dried carrots and potatoes obtained by infrared-convective and convective drying. Reaction rate constants and activation energy of vitamins and carotenoids degradation were specified during storage of dried vegetables. With increase of storage time and temperature there was an increase in the speed of vitamin C degradation in dried potato. In dried carrot, carotenoids decrease at higher temperatures (25 and 40°C) and the reaction rate constant were about twice higher from the reaction rate constant at lower temperature of storage (4°C). Infrared-convective dried material was characterised by lower values of the activation energy, after which the degradation of carotenoids in carrots and vitamin C in potatoes began, compared to convective drying.
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keywords:
dried vegetables, storage, carotenoids, vitamin C
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original in:
Polish
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