Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Physical and Chemical Properties of Convective and Microwave Dried Blackberries Fruits Grown by Organic Procedure

Marko Petković
* ORCID logo ,
Nemanja Miletić
,
Valerija Pantelić
,
Vladimir Filipović
ORCID logo ,
Biljana Lončar
ORCID logo ,
Olga Mitrović
Version 1 : Received: 30 January 2024 / Approved: 30 January 2024 / Online: 31 January 2024 (02:58:03 CET)

A peer-reviewed article of this Preprint also exists.

Petković, M.; Miletić, N.; Pantelić, V.; Filipović, V.; Lončar, B.; Mitrović, O. Physical and Chemical Properties of Convective- and Microwave-Dried Blackberry Fruits Grown Using Organic Procedures. Foods 2024, 13, 791. Petković, M.; Miletić, N.; Pantelić, V.; Filipović, V.; Lončar, B.; Mitrović, O. Physical and Chemical Properties of Convective- and Microwave-Dried Blackberry Fruits Grown Using Organic Procedures. Foods 2024, 13, 791.

Abstract

This study aimed to evaluate the effect of convective and microwave drying on the content of bioactive compounds of blackberry (Rubus fruticosus), drying parameters and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of 50 °C and 70 °C and a microwave oven at power levels of 90 V, 180 V and 240 V. The highest amount of anthocyanins, polyphenols and antioxidant capacity were obtained in microwave dried blackberry fruits at 90 V and 180 V. It turned out that microwave dehydration shortened the processing time and lower the energy consumption compared to the convective drying. Blackberry fruits dehydrated at 240 V showed the shortest dehydration time, minimal energy consumption and the most efficient diffusion.

Keywords

Blackberry (Rubus fruticosus); convective drying; microwave drying; polyphenols; antioxidant capacity

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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