Damián Manayay Sánchez, Luis Alberto Taramona Ruiz, O. J. Suarez
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引用次数: 0
Abstract
The behavior of the vitamin C content in smooth parsley leaves after harvesting and artificial drying were determined. The fresh branches collected from the Chaclacayo horticultural farms were stripped, washed, disinfected in chlorinated water, drained and dried with air flow hot at rates of 1 and 1.5 m / s, and temperatures ranging from 20 to 50 °C; It was found that the reduction of the vitamin content in dry leaves were 22.92 and 25.75 % respectively, no statistically significant difference was shown in the interaction of temperature and air speed of drying, and the kinetics of water loss in the samples was ruled by exponential models.
测定了光滑欧芹叶片在收获和人工干燥后维生素C含量的变化规律。从Chaclacayo园艺农场收集的新鲜树枝被剥去、清洗、用氯化水消毒、排干并在温度为20至50°C、速度为1至1.5 m / s的热气流中干燥;结果表明，干燥叶片中维生素含量分别降低22.92%和25.75%，干燥温度和风速的交互作用差异无统计学意义，水分流失动力学符合指数模型。
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