Changes in radical scavenging activity and in content of polyphenols in dried apples produced using infrared radiation

• Published in: Żywność Vol. 16; no. 1
• Main Authors: Rzaca, M, Witrowa-Rajchert, D.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
• Format: Journal Article
• Language: Polish
• Published: 2009
• Subjects: APPLES; CHEMICAL COMPOSITION; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; DRIED FRUITS; DRYING; FRUITS SECHES; FRUTAS SECAS; http://www.fao.org/aos/agrovoc#c_15881; http://www.fao.org/aos/agrovoc#c_1794; http://www.fao.org/aos/agrovoc#c_2382; http://www.fao.org/aos/agrovoc#c_2402; http://www.fao.org/aos/agrovoc#c_3867; http://www.fao.org/aos/agrovoc#c_541; INFRARED RADIATION; MANZANA; POLIFENOLES; POLYPHENOL; POLYPHENOLS; POMME; RADIACION INFRARROJA; RAYONNEMENT INFRAROUGE; SECADO; SECHAGE
• ISSN: 1425-6959

The objective of this study was to determine the effect of some drying parameters applied while using infrared radiation to dry apples, i.e. air flow rate and distance between the source of radiation and the surface of the material being dried, on the antioxidant activity of and the content of polyphenols in dried apples. When the distance from the radiation source was the longest and the air flow rate was the lowest, the time of drying was shorter by, even, 33 percent compared to the convective drying method. The time of drying got longer along with the increasing rate of air flow and with the decreasing distance from the radiation source. As for a 30 cm distance from the radiation source, a linear increase in the antioxidant activity was reported along with the increase in the air flow rate