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Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures
dc.creator | Petković, Marko | |
dc.creator | Miletić, Nemanja | |
dc.creator | Pantelić, Valerija | |
dc.creator | Filipović, Vladimir | |
dc.creator | Lončar, Biljana | |
dc.creator | Mitrović, Olga | |
dc.date.accessioned | 2024-03-18T09:01:23Z | |
dc.date.available | 2024-03-18T09:01:23Z | |
dc.date.issued | 2024 | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | https://refri.institut-cacak.org/handle/123456789/865 | |
dc.description.abstract | This 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.iso | en | sr |
dc.publisher | Basel : MDPI, Switzerland | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200215/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200088/RS// | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Foods | sr |
dc.subject | blackberry (Rubus fruticosus) | sr |
dc.subject | convective drying | sr |
dc.subject | microwave drying | sr |
dc.subject | polyphenols | sr |
dc.subject | antioxidant capacity | sr |
dc.title | Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures | sr |
dc.type | article | sr |
dc.rights.license | BY | sr |
dc.citation.issue | 5 | |
dc.citation.spage | 791 | |
dc.citation.volume | 13 | |
dc.identifier.doi | 10.3390/foods13050791 | |
dc.identifier.fulltext | http://refri.institut-cacak.org/bitstream/id/2369/bitstream_2369.pdf | |
dc.type.version | publishedVersion | sr |