EFFECT OF DRYING IN THE PRESERVATION OF APPLE AND ITS VITAMIN C CONTENT

Miftari, Hava (2021) EFFECT OF DRYING IN THE PRESERVATION OF APPLE AND ITS VITAMIN C CONTENT. International Journal of Food Technology and Nutrition, 4 (7-8). pp. 44-48. ISSN 2671-3071

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Abstract

Drying is a widely used food preservation process in which water removal minimizes many of the moisture-driven deterioration reactions impacting the product quality. The aim of this research was to analyze the effect of drying in the total number of microorganisms and vitamin C content of golden delicious apple fruit. In this research ascorbic acid solution was applied as a pretreatment procedure for 10 minutes. Drying was performed at 60 °C for 10 hours using a drying oven. The parameters were determined before and after the drying procedure, except vitamin C content which was determined also after the pretreatment with ascorbic acid solution. Total number of microorganisms from 11 x 103 CFU/ml decreased to no growth after the drying procedure which came as a result of the reduced moisture in the apple slices, the reduction of moisture was confirmed by the determination of the moisture content of the dried fruit which was 22.93 %. Vitamin C content slightly increased from 41.5 mg/100ml in the fresh fruit to 46.5 mg/100ml in the pretreated apple fruit with ascorbic acid solution, whereas in the dried fruit the vitamin C content decreased to 13.25 mg/100g due to long exposure to high temperatures. The reduced moisture content in the apple fruit decreased the total number of microorganisms but on the other hand the drying temperature and the long exposure to that temperature decreased the vitamin C content.

Item Type: Article
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User: Unnamed user with email zshi@unite.edu.mk
Date Deposited: 02 Oct 2021 20:16
Last Modified: 02 Oct 2021 20:16
URI: http://eprints.unite.edu.mk/id/eprint/803

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