Energy efficient drying strategies to retain nutritional components in broccoli broccoli (Brassica oleracea var. italica)

X. Jin, R.G.M. van der Sman, G. van Straten, R.M. Boom, A.J.B. van Boxtel

Research output: Contribution to journalArticleAcademicpeer-review

19 Citations (Scopus)

Abstract

This work concerns the combined optimization of the retention of bioactive components and energy efficiency during drying of broccoli. Kinetics for the degradation of glucosinolates, vitamin C and drying of broccoli are used to calculate optimal drying trajectories for the control variables air flow rate and temperature. It is shown from plots of the optimal drying trajectories in moisture–temperature state diagrams with degradation and drying rates, that areas with high degradation rates are circumvented. The optimized drying strategies result in significant improvement of energy efficiency (65%) and vitamin C retention of 55%.
Original languageEnglish
Pages (from-to)172-178
JournalJournal of Food Engineering
Volume123
DOIs
Publication statusPublished - 2014

Keywords

  • ascorbic-acid
  • tomato halves
  • vitamin-c
  • optimization
  • heat
  • temperature
  • consumption
  • degradation
  • health
  • trends

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