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Effects of Freeze, Vacuum-Oven and H...

Mthiko, Rachael.

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Effects of Freeze, Vacuum-Oven and Hot Air Drying on Vitamin A and C Content in Orange-Fleshed Sweet Potatoes and Mangoes.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Effects of Freeze, Vacuum-Oven and Hot Air Drying on Vitamin A and C Content in Orange-Fleshed Sweet Potatoes and Mangoes./
作者:	Mthiko, Rachael.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2023,
面頁冊數:	98 p.
附註:	Source: Masters Abstracts International, Volume: 85-03.
Contained By:	Masters Abstracts International85-03.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30634121
ISBN:	9798380160216

Effects of Freeze, Vacuum-Oven and Hot Air Drying on Vitamin A and C Content in Orange-Fleshed Sweet Potatoes and Mangoes.
Mthiko, Rachael.

Effects of Freeze, Vacuum-Oven and Hot Air Drying on Vitamin A and C Content in Orange-Fleshed Sweet Potatoes and Mangoes. - Ann Arbor : ProQuest Dissertations & Theses, 2023 - 98 p.

Source: Masters Abstracts International, Volume: 85-03.

Thesis (M.S.)--Michigan State University, 2023.

Mangoes and orange fleshed sweet potatoes (OFSP) are highly consumed but perishable crops with large postharvest losses. Micronutrient deficiencies result from food insecurity and a lack of nutritious food consumption. Drying is one method of reducing post-harvest losses and increasing food shelf life to increase food security and micronutrient intake. Drying can affect the chemical and physical properties of fruits and vegetables. The aim of this study was to determine how freeze, vacuum oven, and hot air-drying methods affect the vitamin A and C contents of mangoes and OFSP.The results of this research indicated that drying processes had different impacts on the quality and nutritional content of mango and OFSP. Total carotenoid concentrations were significantly affected by the drying methods used, as these compounds were sensitive to the drying conditions. Freeze drying of OFSP preserved more carotenoids compared to other drying methods, whereas in mangoes hot air drying resulted in the greatest retention of carotenoids. Ascorbic acid concentrations in this study were not significantly affected by the specific drying methods and conditions used. This research shows that when drying a product there is a need to consider what impact each drying method has on the product being dried and the properties that need to be preserved.

ISBN: 9798380160216Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Freeze drying

Effects of Freeze, Vacuum-Oven and Hot Air Drying on Vitamin A and C Content in Orange-Fleshed Sweet Potatoes and Mangoes.
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260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2023
300 $a 98 p.
500 $a Source: Masters Abstracts International, Volume: 85-03.
500 $a Advisor: Bourquin, Leslie;Swada, Jeffrey .
502 $a Thesis (M.S.)--Michigan State University, 2023.
520 $a Mangoes and orange fleshed sweet potatoes (OFSP) are highly consumed but perishable crops with large postharvest losses. Micronutrient deficiencies result from food insecurity and a lack of nutritious food consumption. Drying is one method of reducing post-harvest losses and increasing food shelf life to increase food security and micronutrient intake. Drying can affect the chemical and physical properties of fruits and vegetables. The aim of this study was to determine how freeze, vacuum oven, and hot air-drying methods affect the vitamin A and C contents of mangoes and OFSP.The results of this research indicated that drying processes had different impacts on the quality and nutritional content of mango and OFSP. Total carotenoid concentrations were significantly affected by the drying methods used, as these compounds were sensitive to the drying conditions. Freeze drying of OFSP preserved more carotenoids compared to other drying methods, whereas in mangoes hot air drying resulted in the greatest retention of carotenoids. Ascorbic acid concentrations in this study were not significantly affected by the specific drying methods and conditions used. This research shows that when drying a product there is a need to consider what impact each drying method has on the product being dried and the properties that need to be preserved.
590 $a School code: 0128.
650 4 $a Food science. $3 3173303
650 4 $a Nutrition. $3 517777
653 $a Freeze drying
653 $a Hot air drying
653 $a Vacuum-oven drying
653 $a Vitamin A
653 $a Vitamin C
690 $a 0359
690 $a 0570
710 2 $a Michigan State University. $b Food Science - Master of Science. $3 3771238
773 0 $t Masters Abstracts International $g 85-03.
790 $a 0128
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793 $a English
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