Selvi Kemal Çağatay, Kabutey Abraham, Gürdil Gürkan Alp Kağan, Herak David, Kurhan Şebnem, Klouček Pavel
Department of Mechanical Engineering, Czech University of Life Sciences Prague, Kamycka 129, 16521 Prague, Czech Republic.
Department of Quality of Agricultural Products, Czech University of Life Sciences, Faculty of Agrobiology, Food and Natural Resources, Kamýcka 129, 16521 Prague, Czech Republic.
Plants (Basel). 2020 Feb 12;9(2):236. doi: 10.3390/plants9020236.
The effects of different drying temperatures (50, 60, 70 °C) on the quality of rose ( 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 °C to 70 °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 (50 °C, 30 min), while the smallest achieved at 70 °C, 60 min (27.96 cm). Depending on the temperature values (50, 60, 70 °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 °C rose petals sample. The results concluded that infrared drying for 45 min at 70 °C could be recommended for drying rose (rosa electron) petals.
本研究评估了不同干燥温度（50、60、70°C）对玫瑰花瓣品质的影响。随着红外温度升高，干燥时间从1680秒降至600秒。温度从50°C升至70°C，时间从30分钟增至60分钟，同时观察到果实颜色品质下降。玫瑰花瓣的投影面积（PA）受温度影响显著。干燥过程后，最大投影面积出现在50°C、30分钟时，为33.35平方厘米，而最小投影面积出现在70°C、60分钟时，为27.96平方厘米。根据温度值（50、60、70°C），玫瑰花瓣干燥样品的平均投影面积相较于新鲜样品的投影面积减少了2.17倍。与新鲜样品相比，干燥样品的总酚（TP）含量有所增加。在70°C的玫瑰花瓣样品干燥45分钟时，TP含量达到最高（44.49毫克没食子酸当量/克）。结果表明，70°C下红外干燥45分钟可推荐用于干燥玫瑰（rosa electron）花瓣。
