Effect of microwave vacuum drying on protein and chlorophyll contents of blind nettle (Urtica urens L.)

M. Dermelj, C. Bogenrieder, M. Hídvégi, R. Lasztity

Research output: Article

5 Citations (Scopus)

Abstract

The effects of time, energy, and operational mode of microwave drying on the protein and chlorophyll contents of blind nettle extract were studied. Comparison of the modes showed that drying was faster in the normal than in the impulse mode. The kinetics of water loss followed a saturation-type behaviour. A virtual but significant increase in protein concentration was observed for the normal-mode, 300 W treatment. A constantly high energy input for a long time might damage proteins through the Maillard reaction. Normal-mode technique did destroy part of the chlorophyll content. It was concluded that the faster the drying, the more chlorophyll remained.

Original languageEnglish
Pages (from-to)77-84
Number of pages8
JournalPeriodica Polytechnica: Chemical Engineering
Volume39
Issue number1
Publication statusPublished - 1995

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Chlorophyll
Drying
Microwaves
Vacuum
Proteins
Kinetics
Water

ASJC Scopus subject areas

  • Chemical Engineering(all)

Cite this

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abstract = "The effects of time, energy, and operational mode of microwave drying on the protein and chlorophyll contents of blind nettle extract were studied. Comparison of the modes showed that drying was faster in the normal than in the impulse mode. The kinetics of water loss followed a saturation-type behaviour. A virtual but significant increase in protein concentration was observed for the normal-mode, 300 W treatment. A constantly high energy input for a long time might damage proteins through the Maillard reaction. Normal-mode technique did destroy part of the chlorophyll content. It was concluded that the faster the drying, the more chlorophyll remained.",
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AU - Dermelj, M.

AU - Bogenrieder, C.

AU - Hídvégi, M.

AU - Lasztity, R.

PY - 1995

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AB - The effects of time, energy, and operational mode of microwave drying on the protein and chlorophyll contents of blind nettle extract were studied. Comparison of the modes showed that drying was faster in the normal than in the impulse mode. The kinetics of water loss followed a saturation-type behaviour. A virtual but significant increase in protein concentration was observed for the normal-mode, 300 W treatment. A constantly high energy input for a long time might damage proteins through the Maillard reaction. Normal-mode technique did destroy part of the chlorophyll content. It was concluded that the faster the drying, the more chlorophyll remained.

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