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DEHYDRATION KINETICS AND CHANGES OF BIOACTIVE COMPOUNDS OF TULIP AND POPPY PETALS AS A NATURAL COLORANT UNDER VACUUM AND OVEN CONDITIONS.

Authors :
KARASU, SALIH
KILICLI, MAHMUT
BASLAR, MEHMET
ARICI, MUHAMMET
SAGDIC, OSMAN
KARAAGACLI, MUSTAFA
Source :
Journal of Food Processing & Preservation. Dec2015, Vol. 39 Issue 6, p2096-2106. 11p.
Publication Year :
2015

Abstract

The aim of this study was to investigate the drying kinetics and thermal degradation of anthocyanin and other phenolic compounds of tulip and poppy petals, as potential source of natural colorant, under both oven and vacuum drying processes at 45, 55 and 65C. The novelty of the study is to be the first attempt on the anthocyanin degradation and drying characteristic of tulip and poppy petals during drying process. Drying rate in vacuum drying was greater than that of oven drying. Drying characteristic of the petals was described by selected six thin layer models. Midilli-Kucuk model was found to be the best model (R² > 0.99). Vacuum drying at 55C was the best suitable drying condition for the preservation of anthocyanin content. Total color differences (ΔE) significantly changed, depending on the drying temperature. Lowest ΔE values were obtained in samples dried at 45C for tulip petals and at 65C for poppy petals. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
01458892
Volume :
39
Issue :
6
Database :
Academic Search Index
Journal :
Journal of Food Processing & Preservation
Publication Type :
Academic Journal
Accession number :
111721451
Full Text :
https://doi.org/10.1111/jfpp.12453