Microwave drying of Siraitia grosvenorii and its effect on the Vitamin C content

DOI

10.2991/iceesd-18.2018.311How to use a DOI?

Keywords

Microwave drying; Vitamin C; Siraitia grosvenorii; Changes

Abstract

Siraitia grosvenorii (Luo hanguo, LHG) is a unique edible and medicinal plant in China. Drying the LHG with a rapid, highly efficient method and keeping good quality are urgent problems. In this paper, the changes of Vitamin C (VC) content in LHG under microwave drying were studied. The effects of key drying parameters (microwave power, drying time and microwave intermittent ratio) on the quality of LHG have been investigated by orthogonal experiments to reduce the loss of VC in the process of microwave drying. The optimum drying parameters for drying LHG were microwave power of 80 W, drying time of 30 min and microwave intermittent ratio of 1: 1. The optimally treated LHG has 34.072 mg/100g of VC content. These results have indicated that the microwave-heating not only prolongs the storage duration of the LHG but also reduces the moisture content and VC content, while the natural yellow-green color of the LHG is not affected much.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Zhide Zhou
AU  - Guizhi Huang
AU  - Guiyin Li
PY  - 2018/05
DA  - 2018/05
TI  - Microwave drying of Siraitia grosvenorii and its effect on the Vitamin C content
BT  - Proceedings of the 2018 7th International Conference on Energy, Environment and Sustainable Development (ICEESD 2018)
PB  - Atlantis Press
SP  - 1725
EP  - 1729
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceesd-18.2018.311
DO  - 10.2991/iceesd-18.2018.311
ID  - Zhou2018/05
ER  -