effects of various drying methods on the vitamin c level

Foreword

of Various Drying Methods on the Vitamin C Level of Papaya Locally Grown in Brunei The study investigated the level of vitamin C in dried papaya subjected to four different drying methods including sun drying (SD) oven drying (OD) freeze-drying (FD) and deep freezing (DF) The researchers found out that the FD method resulted in the highest vitamin C levels compared to other three drying

Effects of Different Cooking Methods on Nutritional and

The effects of various processing methods on carotenoid color and vitamin A content changes in carrot juice were studied Results showed that canning (121 30 min) resulted in the highest destruction of carotenoids followed by HTST heating at 120 for 30 s 110 for 30 s acidification plus 105 heating for 25 s and acidification 13-Cis-β-Carotene was formed in largest amt during

Effect of different drying conditions on the vitamin C

01 06 2010The effects of the governing drying parameters on the vitamin C content as well as on the total drying time are determined The experimental moisture data were fitted to some models available in the literature mainly the Henderson and Pabis model the Lewis model and the two-term exponential model and a good agreement was observed In addition it is disclosed that increasing drying air

ANTIOXIDANT COMPONENTS AND COLOR CHARACTERISTICS

vitamin C Dehydration can be successfully applied to this fruit to make it available all year round While freeze-drying and air-drying are two conventional methods used for dehydration vacuum microwave dehydration is a relatively new method of food dehydration which has the potential of producing high quality novel dehydrated products This study was designed to investigate the effects of

Proximate Composition and Vitamin Levels of Seven

The vitamin C and B- vitamins in the plants studied are as shown in Table 2 Human diet does not always contain the required amount of vitamin for normal growth and as such cannot produce enough quantity for their body metabolism Vitamin C content of these plants revealed very high level in B vulgaris and lowest in E hirta

EFFECTS OF PREPARATION METHODS ON PROTEIN AND AMINO

sealed with para fi lm prior to undergoing freeze-drying (Model Virtis Gardiner New York) for three days The obtained freeze-dried samples were then ground using mortar For samples of raw and half-boiling methods additional step was needed before undergo-ing the same procedures as hard-boiling method that was undergoing freezing at –80C

Effect of Drying Techniques on Antioxidant Capacity of

Guava (Psidium guajava Linn ) is a tropical seasonal fruit rich in antioxidants vitamin C and polyphenol compounds Drying is one of the common methods to preserve and extend the shelf life of guava The objective of this study was to determine the effect of drying techniques on the antioxidant activity of guava fruit Guava was air dried in air dryer (45˚C) freeze dryer and by os-matic

How Drying Preserves Food

Food drying is one of the oldest methods of preserving food for later use It can either be an alternative to canning or freezing or compliment these methods Drying foods is simple safe and easy to learn With modern food dehydrators fruit leathers banana chips and beef jerky can all be dried year round at home How Drying Preserves Food Drying removes the moisture from the food so

ANTIOXIDANT ACTIVITY AND ISOLATION BIOACTIVE

VARIOUS METHODS AND DRYING TIME Ike Sitoresmi M Indonesia Email: ikesitoresmiyahoo id ABSTRACT The focus of this study was to evaluate the effect of different drying methods and drying level on the bioactive compounds of roselle (Hibiscus sabdariffa L )as antioxidant agent The experiment has been conducted in cabinet dryer and by a direct exposure on sun light as weel as by using a

DRYING OF CHILI PEPPER IN DIFFERENT CONDITIONS

Abstract-The effects of various pretreatments and drying methods in sun and convection hot air on the kinetics and quality parameters of red chilli pepper were studied Before the drying process red chilli peppers were subjected to blanching with boiling water potassium carbonate and ethyl oleate and then dehydrated by various drying methods The results illustrated that pretreated peppers

A Review Paper on Different Drying Methods – IJERT

Vitamin A B1 B2 C and E were analysed to see their concentrations before and when drying In all cases there have been important changes within the concentration of vitamins when drying The changes were abundant in outdoor drying than in star dryers used Thus the utilization of star dryers for drying of pawpaw is extremely suggested Among the star driers used angular distance box dryer

Effects of different cooking methods on the vitamin C

– Vegetables are rich in vitamin C but most of them are commonly cooked before being consumed The objective of the present study was to evaluate the effects of three common cooking methods (i e steaming microwaving and boiling) on the vitamin C content of broccoli spinach and lettuce – 100 g of homogeneous pieces of broccoli spinach and lettuce was separately processed for 5

3 Levels of Grape Tomato Powder Prepared by Different

Oven-drying reduces the vitamin C content and increases the 80 water-soluble R-tocopherol and Trolox analog antioxidant content (Lavelli et al 1999) 81 Phenolics in tomatoes remain stable under high temperature and contribute to the high level 82 of antioxidant activity (Dewanto et al 2002)

The effects of different dietary vitamin C and iron levels

The effects of different dietary vitamin C and iron levels on the growth hematological and immunological parameters of rainbow trout Oncorhynchus mykiss fingerlings Adel A 1 Khara H 2* Received: August 2013 Accepted: September 2014 Abstract A 60-days growth trial was conducted in a flow-through culture system to examine the effects of different dietary vitamin C and iron levels on the

ANTIOXIDANT COMPONENTS AND COLOR CHARACTERISTICS

vitamin C Dehydration can be successfully applied to this fruit to make it available all year round While freeze-drying and air-drying are two conventional methods used for dehydration vacuum microwave dehydration is a relatively new method of food dehydration which has the potential of producing high quality novel dehydrated products This study was designed to investigate the effects of

Effects of Cooking on Vitamins (Table)

Effects of cooking on vitamins Vitamin loss can be induced by a number of factors Obviously losses of vitamins depend on cooking time temperature and cooking method Some vitamins are quite heat-stable whereas others are heat-labile From textbooks in nutrition such as Kreutler et al [1987] many other factors than heat can destroy (some) vitamins such as: solubility in water

Comparative Study of the Effects of Drying Methods on

Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var Camarosa) oxidation processes are involved in various chronic and degenerative diseases and that the intake of chemical constituents with antioxidant activity found in plants in high concentrations has beneficial effects on health Phenolic compounds and anthocyanins two large

Development of cantaloupe (Cucumis melo) pulp powder using

40C have higher β-carotene content than those of produced at 55 and 70C With increasing drying temperature from 40 to 70C Lightness parameter (L) was increased while redness parameter (a) was decreased The T g and T s were compared by plotting them in a graph against moisture content For all drying processes the T s was higher than

Effects of Pre

In this study the effects of temperature and pre-treatment on the drying rate and quality of tomato were investigated The study focuses on the determination of the effect of drying temperature boiling and blanching on the drying rate and vitamin C content of dried tomato 2 Materials and methods Experimental Equipment and Apparatus

Process for Preparation of Vitamin C and Method for

The prepartaion method and methods for the determination of vitamin C are spectrophotometric methods and non-spectrophotometric methods (Arya and Mahajan 1997) For non-spectrophotometric methods are such as high-performance liquid chromatography (HPLC) titration enzymatic method and fluorometry (Arya Mahajan and Jain 2000) Direct spectrophotometry also has been applied to

Evaluations of the Effects of Different Dietary Vitamin C

effects on the seed quality in Asian stinging fish management in Bangladesh The specific objectives are- to study (a) the effects of dietary vitamin C on growth (b) the impact of dietary vitamin C on the body composition and (c) the impact of dietary vitamin C on the feed utilization efficiencies of H fossilis 2 Materials and methods

The effects of palm vitamin E on stress hormone levels

Material and methods Sixty male Sprague-Dawley rats (200-250 g) were divided into three equal-sized groups Groups 1 (20 rats) and 2 (20 rats) were given PVE or α-TF at the dose of 60 mg/kg body weight orally for 28 days while the control group was given olive oil which is the edible oil with the lowest content of vitamin E by using a 5-inch 21G needle as vehicle []

US20110277337A1

A method of drying fresh plant material wherein the fresh plant material containing a desired heat labile compound is exposed to microwave energy at an intensity and for a time sufficient to remove a majority of the water from the plant material without degrading a majority of the heat labile compound The method is particularly suited to in-field drying of freshly harvested plant material to

Pertanika Journal

This research was done to study the effect of methods of making containers by hot air oven (H) and a hot press machine (C) and the ratio of banana stem fiber to binder on the properties of containers made from banana sheath fibers The ratios between the dried banana sheath powder and the binder (banana starch solution 7 5%) were 60:40 70:30 80:20 and 90:10 respectively It was found that

Evaluations of the Effects of Different Dietary Vitamin C

effects on the seed quality in Asian stinging fish management in Bangladesh The specific objectives are- to study (a) the effects of dietary vitamin C on growth (b) the impact of dietary vitamin C on the body composition and (c) the impact of dietary vitamin C on the feed utilization efficiencies of H fossilis 2 Materials and methods