Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave

• Published in: Journal of food engineering Vol. 78; no. 2; pp. 662 - 668
• Main Authors: Karatas, Fikret, Kamışlı, Fethi
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier
• Subjects: Antioxidant vitamins and MDA; antioxidants; Apricot; apricots; ascorbic acid; Biological and medical sciences; carotenes; color; dried fruit; Drying; drying quality; Food engineering; Food industries; food nutrient losses; food preservation; Fruit and vegetable industries; fruits (food); Fundamental and applied biological sciences. Psychology; General aspects; heat transfer; infrared radiation; malondialdehyde; mass flow; mass transfer; microwave radiation; microwave treatment; ripening; vitamin A; vitamin content; vitamin E; water activity; water content; Apricot; Antioxidant vitamins and MDA; Drying; Fruit; Rosaceae; Vitamin; Microwave; Variations; Antioxidant; Dicotyledones; Angiospermae; Prunus armeniaca; Spermatophyta
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2005.10.040

In this study, variations of vitamins (A, C and E) and malondialdehyde (MDA) with moisture removals were investigated in apricot samples in different ripeness namely “near-ripe” and “ripe” apricots that were dried in infrared and microwaves driers. For two drying systems, the values of vitamins (A and E) and MDA in the ripe apricot were observed to be higher than those in the near-ripe apricot samples at all moisture removals. The values of vitamins (A, C and E) and MDA in apricot samples dried in the microwave drier were found to be larger than those in apricot samples dried in infrared. Infrared and microwave driers were compared one another in terms of less losses of vitamins and MDA, rate of drying and preservation of original color of apricot. It was concluded that microwave drier is more effective than IR drier in terms of less losses of vitamins, rate of drying and preservation of original color of apricots.