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

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

The effects of different drying temperatures (50, 60, 70 &#176;C) on the quality of rose (<i>Rose electron</i>) 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 &#1...

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Main Authors: Kemal Çağatay Selvi, Abraham Kabutey, Gürkan Alp Kağan Gürdil, David Herak, Şebnem Kurhan, Pavel Klouček
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Plants
Subjects:
infrared drying
rose petals
drying process
total phenolic content
Online Access:https://www.mdpi.com/2223-7747/9/2/236
id doaj-51873ac880c84355a7bf45cef233c5e7
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spelling doaj-51873ac880c84355a7bf45cef233c5e72020-11-25T02:05:26ZengMDPI AGPlants2223-77472020-02-019223610.3390/plants9020236plants9020236The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (<i>Rose electron</i>) PetalsKemal Çağatay Selvi0Abraham Kabutey1Gürkan Alp Kağan Gürdil2David Herak3Şebnem Kurhan4Pavel Klouček5Department of Mechanical Engineering, Czech University of Life Sciences Prague, Kamycka 129, 16521 Prague, Czech RepublicDepartment of Mechanical Engineering, Czech University of Life Sciences Prague, Kamycka 129, 16521 Prague, Czech RepublicDepartment of Mechanical Engineering, Czech University of Life Sciences Prague, Kamycka 129, 16521 Prague, Czech RepublicDepartment of Mechanical Engineering, Czech University of Life Sciences Prague, Kamycka 129, 16521 Prague, Czech RepublicDepartment of Quality of Agricultural Products, Czech University of Life Sciences, Faculty of Agrobiology, Food and Natural Resources, Kamýcka 129, 16521 Prague, Czech RepublicDepartment of Quality of Agricultural Products, Czech University of Life Sciences, Faculty of Agrobiology, Food and Natural Resources, Kamýcka 129, 16521 Prague, Czech RepublicThe effects of different drying temperatures (50, 60, 70 &#176;C) on the quality of rose (<i>Rose electron</i>) 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 &#176;C to 70 &#176;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<sup>2</sup> (50 &#176;C, 30 min), while the smallest achieved at 70 &#176;C, 60 min (27.96 cm<sup>2</sup>). Depending on the temperature values (50, 60, 70 &#176;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 &#176;C rose petals sample. The results concluded that infrared drying for 45 min at 70 &#176;C could be recommended for drying rose (rosa electron) petals.https://www.mdpi.com/2223-7747/9/2/236infrared dryingrose petalsdrying processtotal phenolic content
collection DOAJ
language English
format Article
sources DOAJ
author Kemal Çağatay Selvi
Abraham Kabutey
Gürkan Alp Kağan Gürdil
David Herak
Şebnem Kurhan
Pavel Klouček
spellingShingle Kemal Çağatay Selvi
Abraham Kabutey
Gürkan Alp Kağan Gürdil
David Herak
Şebnem Kurhan
Pavel Klouček
The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (<i>Rose electron</i>) Petals
Plants
infrared drying
rose petals
drying process
total phenolic content
author_facet Kemal Çağatay Selvi
Abraham Kabutey
Gürkan Alp Kağan Gürdil
David Herak
Şebnem Kurhan
Pavel Klouček
author_sort Kemal Çağatay Selvi
title The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (<i>Rose electron</i>) Petals
title_short The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (<i>Rose electron</i>) Petals
title_full The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (<i>Rose electron</i>) Petals
title_fullStr The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (<i>Rose electron</i>) Petals
title_full_unstemmed The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (<i>Rose electron</i>) Petals
title_sort effect of infrared drying on color, projected area, drying time, and total phenolic content of rose (<i>rose electron</i>) petals
publisher MDPI AG
series Plants
issn 2223-7747
publishDate 2020-02-01
description The effects of different drying temperatures (50, 60, 70 &#176;C) on the quality of rose (<i>Rose electron</i>) 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 &#176;C to 70 &#176;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<sup>2</sup> (50 &#176;C, 30 min), while the smallest achieved at 70 &#176;C, 60 min (27.96 cm<sup>2</sup>). Depending on the temperature values (50, 60, 70 &#176;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 &#176;C rose petals sample. The results concluded that infrared drying for 45 min at 70 &#176;C could be recommended for drying rose (rosa electron) petals.
topic infrared drying
rose petals
drying process
total phenolic content
url https://www.mdpi.com/2223-7747/9/2/236
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