Chemico-physical qualitative properties of sweet paprika as affected by convection drying conditions
2001
Rudy, S. (Akademia Rolnicza, Lublin (Poland). Katedra Techniki Cieplnej)
The study dealt with the effects of convection drying temperature (50, 55, 60, 65 deg C), time of drying and preliminary saturation of paprika with citric acid solution, on quality features of dried material. Irrespective of drying temperature the highest losses of vitamin C occurred during initial period of drying, when the temperature of very wet material increased, whereas much less when paprika moisture content dropped down below 30%. Increase of drying temperature from 50 to 65 deg C reduced vitamin C concentration by 26%. The highest content of L-ascorbic acid was found in material dried at 50 deg C, previously saturated with citric acid solution
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