SELECTION OF AN OPTIMAL DRYING REGIME FOR VEGETABLE PRODUCTS BASED ON CHANGES IN VITAMIN C CONTENT DURING A MULTISTAGE DRYING PROCESS
DOI:
https://doi.org/10.37547/Keywords:
vitamin C, ascorbic acid, drying time, convective drying, vacuum drying, combined drying, vegetable products, biochemical composition, optimal drying regime.Abstract
This study investigates changes in vitamin C content during the drying of vegetable products and identifies an optimal drying method that ensures maximum preservation of their biological value. Carrot (Daucus carota), broccoli (Brassica oleracea var. italica), beetroot (Beta vulgaris), and pumpkin (Cucurbita maxima) were selected as research materials. The samples were processed using convective, vacuum, and multi-stage combined drying methods. The relationships among drying time, temperature, moisture reduction, and vitamin C retention were comparatively evaluated.
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