Vitamin C content in parsley leaves (Petroselinum crispum) dried by air flow at different speeds and temperatures.

  • Damián Manayay Sánchez Universidad Nacional del Santa, Chimbote
  • Luis Alberto Taramona Ruiz Universidad Le Cordon Bleu
  • Oscar Jordan Suarez Universidad Le Cordon Bleu
DOI: https://doi.org/10.36955/RIULCB.2019v6n1.007
Keywords: Drying of parsley, kinetics of parsley drying, drying of vegetable leaves, activation energy in dried parsley leaves

Abstract

The behavior of the vitamin C content in smooth parsley leaves after harvesting and artificial drying were determined. The fresh branches collected from the Chaclacayo horticultural farms were stripped, washed, disinfected in chlorinated water, drained and dried with air flow hot at rates of 1 and 1.5 m / s, and temperatures ranging from 20 to 50 °C; It was found that the reduction of the vitamin content in dry leaves were 22.92 and 25.75 % respectively, no statistically significant difference was shown in the interaction of temperature and air speed of drying, and the kinetics of water loss in the samples was ruled by exponential models.

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Published
2019-06-29
How to Cite
Manayay Sánchez, D., Taramona Ruiz, L. A., & Jordan Suarez, O. (2019). Vitamin C content in parsley leaves (Petroselinum crispum) dried by air flow at different speeds and temperatures. Revista De Investigaciones De La Universidad Le Cordon Bleu, 6(1), 87-99. https://doi.org/10.36955/RIULCB.2019v6n1.007
Issue
Vol. 6 No. 1 (2019)
Section
Artículo Original

Copyright (c) 2019 Revista de Investigaciones de la Universidad Le Cordon Bleu

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