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vol. 9, nr. 1 (2007)
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Impact of pressure on the behaviour of aromatic compounds during the microwave-vacuum drying process leafs of parsley
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Klaudiusz Jałoszyński, Marian Szarycz, Bogdan Jarosz
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Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences
ul. Chełmońskiego 37-41, 51-630 Wrocław |
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vol. 9 (2007), nr. 1,
pp. 61-67
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abstract:
The aim of this paper was to describe the influence of applied pressure during the process of microwave-vacuum drying on the behaviour of aromatic compounds in leafs of parsley. The SDE (Simultaneous Distillation and Extraction) method was used to acquire the extract. The testing of the extract acquired was performed using a gas chromatography. Four characteristic compounds were obtained during the examination and the degree of their degradation in the function of pressure was determined. It was proved that the microwave-vacuum method is characterised by lower degradation of particular compounds than during the convective process. Moreover, in two cases we observed a meaningful increase compared to the fresh material. During the work we did not observe any significant influence of the pressure range applied on the reaction of aromatic compounds in leafs of parsley.
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keywords:
microwave-vacuum drying, leaf parsley, aromatic compounds
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original in:
English
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