Influence of microwave vacuum drying process parameters on phytochemical properties of sohiong (Prunus nepalensis) fruit

Abstract

Subbulakshmi, 2005). Ripened sohiong fruits are drupe of dark purple color with a smooth surface. The unique color of sohiong fruits is due to the accumulation of anthocyanin, which are essential determinants for the color of many roots, leaves, stems, vegetables, fruits, and seeds (Lin-Wang et al., 2010). Sohiong is a spherical shaped fruit, and the ripened fruits are consumed in raw form. The pulp and juice have a purple color and are commonly used to prepare wine, jam, squash, ready-to-serve (RTS) beverages. The fruit is a rich source of vitamin C, β-carotene, and iron (Agrahar-Murugkar & Subbulakshmi, 2005). It has the potential in the food and pharmaceutical industries (Rymbai et al., 2016). This

Drying characteristics and quality optimization of papaya crisp slices based on microwave vacuum drying

“…With the vacuum degree increased, the drying time was decreased. This result was similar to the research of Dash et al (2021), who dried the sohiong fruit by microwave vacuum drying. This might be because the vaporization temperature of moisture decreased as the vacuum degree increased(Dong et al, 2021; Luis et al, 2021).…”

Effect of pretreatments on refractance window drying, color kinetics and bioactive properties of white sweet cherries ( Prunus avium L. stark gold)

“…CAP in our study reduced the drying rate compared to the NP in contrast to other studies. Although, CAP had no significant impact on drying rate of potatoes (Sun et al, 2020), previous studies usually reported that, CAP reduced the surface resistant, increased water diffusion, and thereby drying time was shortened (Öztekin & Sacilik, 2020;Dash et al, 2021). Furthermore, the pectin solubilizes in the acidic condition that assists to remove the water from fruits or vegetables (Brar et al, 2020).…”

The impact of drying methods on quality parameters of purple basil leaves

“…Before starting the drying process, leaves were washed, and healthy ones were selected. It was then stored at 4 ± 0.1 o C and relative humidity of 90 ± 5% until the drying process (Dash et al, 2021;Jahanbakhsi et al, 2020).…”