The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (Rose electron) Petals

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F20%3A81646" target="_blank" >RIV/60460709:41210/20:81646 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41310/20:81646

Výsledek na webu

<a href="https://www.mdpi.com/2223-7747/9/2/236" target="_blank" >https://www.mdpi.com/2223-7747/9/2/236</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/plants9020236" target="_blank" >10.3390/plants9020236</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (Rose electron) Petals

Popis výsledku v původním jazyce

The effects of different drying temperatures (50, 60, 70 degrees C) on the quality of rose (Rose electron) petals were evaluated in this study. Drying time decreased from 1680 s to 600 s with increased infrared temperature. The temperature and time were increased from 50 degrees C to 70 degrees C and 30 min to 60 min, respectively, and a decrease in the fruit color quality was observed. The projected area (PA) of rose petals was affected significantly from temperature. After the drying process, the largest PA was observed as 33,35 cm(2) (50 degrees C, 30 min), while the smallest achieved at 70 degrees C, 60 min (27,96 cm(2)). Depending on the temperature values (50, 60, 70 degrees C), the average projection area of dry samples of the rose petals decreased 2,17 times compared to the projection area of fresh samples. The dried samples demonstrated an increase in the total phenolic (TP) content compared to the fresh samples. The maximum TP (44,49 mg GAE/g) was achieved at 45 min and 70 degrees C rose pe

Název v anglickém jazyce

The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (Rose electron) Petals

Popis výsledku anglicky

The effects of different drying temperatures (50, 60, 70 degrees C) on the quality of rose (Rose electron) petals were evaluated in this study. Drying time decreased from 1680 s to 600 s with increased infrared temperature. The temperature and time were increased from 50 degrees C to 70 degrees C and 30 min to 60 min, respectively, and a decrease in the fruit color quality was observed. The projected area (PA) of rose petals was affected significantly from temperature. After the drying process, the largest PA was observed as 33,35 cm(2) (50 degrees C, 30 min), while the smallest achieved at 70 degrees C, 60 min (27,96 cm(2)). Depending on the temperature values (50, 60, 70 degrees C), the average projection area of dry samples of the rose petals decreased 2,17 times compared to the projection area of fresh samples. The dried samples demonstrated an increase in the total phenolic (TP) content compared to the fresh samples. The maximum TP (44,49 mg GAE/g) was achieved at 45 min and 70 degrees C rose pe

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

<a href="/cs/project/EF16_027%2F0008366" target="_blank" >EF16_027/0008366: Podpora rozvoje mezinárodních mobilit výzkumných pracovníků ČZU v Praze</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Plants-BASEL

ISSN

2223-7747

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

1-13

Kód UT WoS článku

000519248200110

EID výsledku v databázi Scopus

2-s2.0-85079534319