Influence of convective-microwave drying parameters on radical scavenging activity of dried apples
2007
Rzaca, M. | Witrowa-Rajchert, D.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The aim of the research was comparison of microwave-convective and convective (at temp. 70 deg C) drying influence on radical scavenging activity and polyphenols content of dried apples. Microwave drying shortened the time of drying even of 63 percent in comparison to convective drying. Radical scavenging activity and polyphenols content in the dried material, received with the use of 300 W microvawe power, were similar or even higher level than in the raw apple. Significant decrease of the radical scavenging activity of 21-26 percent and polyphenols content was caused by the use of lower microwave power (150 W), but the value was quite lower than in case of apples received by the convective drying
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