Vitamin C content in parsley leaves (Petroselinum crispum) dried by air flow at different speeds and temperatures.

• Autores: Manayay Sánchez, Damián, Taramona Ruiz, Luis Alberto, Jordan Suarez, Oscar
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Universidad Le Cordon Bleu
• Repositorio: Revistas - Universidad Le Cordon Bleu
• Lenguaje: español
• OAI Identifier: oai:ojs2.172.177.98.34:article/126
• Enlace del recurso: https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/126
• Nivel de acceso: acceso abierto
• Materia: Secado de perejil, cinética de secado, secado de hojas de hortalizas, energía de activación.; Drying of parsley, kinetics of parsley drying, drying of vegetable leaves, activation energy in dried parsley leaves

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.