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dc.creatorPetković, Marko
dc.creatorMiletić, Nemanja
dc.creatorPantelić, Valerija
dc.creatorFilipović, Vladimir
dc.creatorLončar, Biljana
dc.creatorMitrović, Olga
dc.date.accessioned2024-03-18T09:01:23Z
dc.date.available2024-03-18T09:01:23Z
dc.date.issued2024
dc.identifier.issn2304-8158
dc.identifier.urihttps://refri.institut-cacak.org/handle/123456789/865
dc.description.abstractThis study aimed to evaluate the effect of convective and microwave drying on the bioactive-compounds content of blackberry (Rubus fruticosus) fruits, as well as drying parameters and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of 50 ◦C and 70 ◦C and in a microwave oven at power levels of 90 W, 180 W and 240 W. The highest amount of anthocyanins, polyphenols and antioxidant capacity were obtained in blackberry fruits that were microwave dried at 90 W and 180 W (46.3–52.5 and 51.8–83.5 mg 100 g−1 dm of total anthocyanins, 296.3–255.8 and 418.4–502.2 mg 100 g−1 dm of total phenolics, and 1.20–1.51 and 1.45–2.35 mmol TE 100 g−1 dm of antioxidant capacity for 90 W and 180 W models, respectively). It turned out that microwave dehydration shortened the processing time and lowered the energy consumption compared to convective drying (a significantly reduced drying time of 92–99% with microwave dehydration). Blackberry fruits dehydrated at 240 W showed the shortest dehydration time (59–67 min), minimal energy consumption (0.23 kWh) and the most efficient diffusion (1.48–1.66 × 10−8 m2 s−1).sr
dc.language.isoensr
dc.publisherBasel : MDPI, Switzerlandsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200215/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200088/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceFoodssr
dc.subjectblackberry (Rubus fruticosus)sr
dc.subjectconvective dryingsr
dc.subjectmicrowave dryingsr
dc.subjectpolyphenolssr
dc.subjectantioxidant capacitysr
dc.titlePhysical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic proceduressr
dc.typearticlesr
dc.rights.licenseBYsr
dc.citation.issue5
dc.citation.spage791
dc.citation.volume13
dc.identifier.doi10.3390/foods13050791
dc.identifier.fulltexthttp://refri.institut-cacak.org/bitstream/id/2369/bitstream_2369.pdf
dc.type.versionpublishedVersionsr


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