Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon ( Momordica charantia L.)

• DOI: 10.1111/jfpp.14279
• Publication Date: 2019-11-05T09:57:11Z
• Authors: Thi‐Van‐Linh Nguyen; Phuoc‐Bao‐Duy Nguyen; Xuan‐Cuong Luu; Bao‐Long Huynh; Sitaraman Krishnan; Phong T. Huynh
• Keywords: 2. Zero hunger; 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

The changes in nutrient (phenolics and vitamin C) color of bitter melon slices, during microwave-assisted drying (MWAD) at different microwave power values (1.5, 3.0, 4.5 W/g) air temperatures (20, 25, 30°C) are reported. Fits the experimental data to a semi-empirical mathematical model were used determine half-lives nutrients. Color change was similarly characterized using CIELAB space parameters. rates degradation increased with an increase power, temperature, but times decreased significantly. total electrical energy consumed under various conditions measured. Although 1.5 W/g temperature 25°C resulted highest levels retention, time process consumption relatively high. In comparison, 30°C provided acceptable compromise. Practical applications Low-temperature MWAD is promising alternative conventional for food that contains temperature-sensitive This article provides methodology analyzing kinetics process. A 32 factorial design derive predictive correlations time, half-life, constants characterizing change, relative influences could be readily discerned these correlations. reported study will help developing optimizing processes variety products.