Physico-Chemical Properties of Cabbage Powder as Affected by Drying Methods

Abstract

Cabbage samples were processed by air drying, vacuum drying, and freeze drying and then micronized to various particle sizes. It was observed that the drying method used has a significant effect on vitamin C content, color retention, and bulk density of the dried product. Freeze-dried product had higher vitamin C, good color retention, and better retained shape.

Keywords:

• Air drying
• Cabbage
• Physico-chemical properties
• Vacuum drying
• Vitamin C

ACKNOWLEDGEMENTS

The authors thank the leadership and staff of Haitong Group Co., Ltd, Zhejiang, China, for their assistance with this project. The authors appreciate the assistance of Professor A.S. Mujumdar.

Notes

Values in the same column bearing different letters (a–c) are significantly different (p < 0.05).