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

doi:10.1016/j.jfoodeng.2013.09.016

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 journal › Article › Academic › peer-review

22 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 language	English
Pages (from-to)	172-178
Journal	Journal of Food Engineering
Volume	123
DOIs	https://doi.org/10.1016/j.jfoodeng.2013.09.016
Publication status	Published - 2014

Keywords

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

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/j.jfoodeng.2013.09.016

Cite this

@article{681d3f42b1d64f0fba47c760b0a3a82f,

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

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%.",

keywords = "ascorbic-acid, tomato halves, vitamin-c, optimization, heat, temperature, consumption, degradation, health, trends",

author = "X. Jin and {van der Sman}, R.G.M. and {van Straten}, G. and R.M. Boom and {van Boxtel}, A.J.B.",

year = "2014",

doi = "10.1016/j.jfoodeng.2013.09.016",

language = "English",

volume = "123",

pages = "172--178",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

}

TY - JOUR

T1 - Energy efficient drying strategies to retain nutritional components in broccoli broccoli (Brassica oleracea var. italica)

AU - Jin, X.

AU - van der Sman, R.G.M.

AU - van Straten, G.

AU - Boom, R.M.

AU - van Boxtel, A.J.B.

PY - 2014

Y1 - 2014

N2 - 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%.

AB - 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%.

KW - ascorbic-acid

KW - tomato halves

KW - vitamin-c

KW - optimization

KW - heat

KW - temperature

KW - consumption

KW - degradation

KW - health

KW - trends

U2 - 10.1016/j.jfoodeng.2013.09.016

DO - 10.1016/j.jfoodeng.2013.09.016

M3 - Article

SN - 0260-8774

VL - 123

SP - 172

EP - 178

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

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

Abstract

Keywords

UN SDGs

Access to Document

Fingerprint

Cite this