Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

Main Article Content

Begüm Tepe
Raci Ekinci


antioxidant capacity, degradation kinetics, drying kinetics, total phenol content, water-soluble vitamins


Drying kinetics, water-soluble vitamins, total phenolic content (TPC), antioxidant capacity (AC) of the jujube fruits dried at 50, 60, and 70°C, and degradation kinetics of the quality parameters were investigated. The models fitted to drying were determined as Page at 50 and 70°C, Parabolic at 60°C. Increment in the drying temperature increased the drying rate and decreased the drying time. Water-soluble vitamins, TPC, and AC were significantly reduced by the drying process. Degradation of water-soluble vitamins increased with the drying temperature, although TPC and AC were not significantly affected by temperature. Thermal degradations of quality parameters were fitted to first-order kinetic.

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