Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK66.047.3.049.6
Issue:4 (22)
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Antioxidant activity of vegetable raw materials in processes of freezing and vacuum dehydration
Annotation
In work changes of a mass fraction of vitamin C and antioxidant activity of apple puree during the freezing and processes of dehumidification at various levels of vacuum are presented. It is shown that the greatest decrease in these indicators, at the level of 18-20%, happens at a stage of intensive evaporation of moisture in vacuum. At the following stages there is a process delay. The comparative assessment of a mass fraction of vitamin C and antioxidant activity at the samples which are dried up by different options of dehydration is carried out: sublimation drying, vacuum drying and combination of these modes. It is shown that at the combined process of dehumidification of value of indicators remain approximately at the same level, as with the sample which is dried up by sublimation drying.
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