ผลของอุณหภูมิและตัวกลางการอบแห้งต่อสารที่มีฤทธิ์ทางชีวภาพและฤทธิ์การต้านอนุมูลอิสระของขมิ้นชัน
เพียรพรรณ สุภะโคตร ณัฐพล ภูมิสะอาด และละมุล วิเศษ
วารสารวิทยาศาสตร์เกษตร 44 (3พิเศษ): 557-560. 2556.
2556
บทคัดย่อ
The objective of this research was to study the drying kinetics of turmeric using a heat pump dryer. The effects of drying media and temperatures on flavonoid content, total phenolic compounds and antioxidant activity of the dried products were investigated. The drying temperatures were 45, 50 and 55◦C with air and nitrogen gas as drying media. The results found that drying rate increased with increasing of drying temperature. Moreover, the drying under nitrogen gas had a higher drying rate than the drying under hot air at the same drying temperature. It was also found that drying at the temperature of 45◦C gave the higher total phenolic compounds and flavonoid content of the products than drying at the other conditions (p≤0.05). In addition, antioxidant activity of the product drying at 55 ◦C was higher than that drying of 50 and 45◦C respectively. At the same drying temperature, the using of nitrogen gas as drying medium yielded the products with significantly higher antioxidant activity than using hot air (p≤0.05).