عنوان مقاله :
Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer
پديد آورندگان :
Azadbakht ، M. Gorgan University of Agricultural Sciences and Natural Gorgan University of Agricultural Sciences and Natural Resources Gorgan University of Agricultural Sciences and Natural Resources - Department of Bio-System Mechanical Engineering , Eshaghi ، B. Gorgan University of Agricultural Sciences and Natural Resources Gorgan University of Agricultural Sciences and Natural Resources - Department of Bio-System Mechanical Engineering , Motevali ، A. Sari Agricultural Sciences and Natural Resources University (SANRU) Agricultural Sciences and Natural Resources University Sari Agricultural Sciences and Natural Resources University Sari Agricultural Sciences and Natural Resources University (SANRU)Sari Agricultural Sciences and Natural Resources University Sari Agricultural Sciences and Natural Resources University - Department of Biosystems Engineering , Ghasemnezhad ، A. Gorgan University of Agricultural Sciences and Natural Resources - Department of Horticulture
كليدواژه :
artichoke , fluidized bed dryer , microwave , blanching
چكيده فارسي :
In this study, temperatures (40, 50, and 60°C), air velocity (3, 5, and 7 m/s) and pre-treatment (without pre-treatment, blanching, and microwave) were used as variables for investigation of antioxidant activity of dried artichoke leaves. The results revealed that variations in temperature and air velocity of the drying chamber and different pre-treatments significantly affected the free radical scavenging level and total phenol content in this plant. Based on the results obtained, it can be concluded that by increasing the temperature and air velocity and using blanching and microwave pre-treatments, the free radical scavenging level and total phenol content increased. The maximum percentage of free radical scavenging was 72.08% at 60°C and an air velocity of 7 m/s in the drying state by using microwave pre-treatment. The maximum total phenol content was 3.55 mg/g of dry matter at 60°C and an air velocity of 7 m/s in the drying state by using microwave pre-treatment.
عنوان نشريه :
پژوهشهاي علوم و صنايع غذايي ايران
عنوان نشريه :
پژوهشهاي علوم و صنايع غذايي ايران
