engleski

Effects of drying on physical and chemical properties of root vegetables: Artificial neural network modelling

The effect of different drying methods (conventional at T = 50 °C and T = 70 °C and lyophilisation) on different types of root vegetables (celery, carrot, fennel, purple carrot, parsley and yellow carrot) was studied. All samples were subjected to 13 extraction procedures (12 with organic solvents and one with water) prior to and after drying. The obtained results for physical (colour, total dissolved solids and conductivity) and chemical properties (total polyphenolic content, antioxidant activity, vitamin C and -carotene content) were analysed by artificial neural network models. Artificial neural network modelling showed that (i) the colour parameters, vitamin C concentrations and β-carotene concentrations in root vegetables after different drying methods and (ii) physical and chemical characteristics of the root vegetable extracts prepared after different drying methods can be predicted from the type of root vegetables, drying method and the extraction procedure.

root vegetables, drying, artificial neural networks, vitamin C, β-carotene, polyphenolic compounds

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