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Influence of Different Drying Methods on Drying Characteristics, Carotenoids, Chemical and Physical Properties of Gac Fruit Pulp (Momordica cochinchinensis L.).
- Source :
- International Journal of Food Engineering; Jun2016, Vol. 12 Issue 4, p395-409, 15p
- Publication Year :
- 2016
-
Abstract
- Gac fruit (Momordica cochinchinensis L.) pulp is high in carotenoids and fiber; however, it is discarded during process. Both maturity stages of matured gac fruit could be used in the drying experiments. Gac fruit pulp was dried by different drying methods including tray drying (40-60 °C), heat pump-assisted dehumidified drying (40-60 °C), microwave drying (450-900W), mixed-mode solar drying and freeze drying. The Modified Henderson model presented the best fit of desorption isotherms. New model proposed was the best drying model. Quality evaluation by β-carotene, lycopene, lutein, total phenolics and antioxidant activity revealed that heat pump-assisted dehumidified drying at 60 °C provided the highest lutein, total phenolics and antioxidant activity and could reduce drying time by 25% and increased lutein, total phenolics and antioxidant activity by 12.6%, 32.0% and 0.3%, respectively and is more promising drying method for gac fruit pulp. [ABSTRACT FROM AUTHOR]
- Subjects :
- MOMORDICA
CAROTENOIDS
DRYING
PHENOLS
ANTIOXIDANTS
Subjects
Details
- Language :
- English
- ISSN :
- 15563758
- Volume :
- 12
- Issue :
- 4
- Database :
- Complementary Index
- Journal :
- International Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 116166065
- Full Text :
- https://doi.org/10.1515/ijfe-2015-0162