Microwave drying of Siraitia grosvenorii and its effect on the Vitamin C content
- https://doi.org/10.2991/iceesd-18.2018.311How to use a DOI?
- Microwave drying; Vitamin C; Siraitia grosvenorii; Changes
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.
- © 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/).
Cite this article
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 - https://doi.org/10.2991/iceesd-18.2018.311 ID - Zhou2018/05 ER -