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. Foods2024, 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.
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. Foods2024, 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.
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