Evaluation Data of Dried Vegetables and Fruits
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Date
2021
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Abstract
Drying is the process of removing of the water that has destroying effect in food products by
evaporation and. Research project on the basis of direct sun drying and solar greenhouse. Basic
operations research in food engineering, food chemistry, food quality control and toxicology has
been established over such a broad spectrum. Subjects of investigation were in accordance with all
of the values of dry matter basis. The study of dry matter and water activity values of each product
(aw), direct sun drying, drying in the greenhouse. It was determined comparing nutrients of samples
those were applied directly to the greenhouse and drying in the sun. Sampling patterns of research
were explained as follow; tomatoes drying in the sun (external environment), and greenhouse, bell
peppers in the greenhouse and drying in the sun, soaked raisins (sultanas) and not-soaked (raisin),
sun-dried, sun-dried fig products directly. Nutrients of the samples such as; lycopene, thiamine
(B1), riboflavin (B2), retinol (A), Pyridoxine (B6), ascorbic acid (C), folic acid, magnesium (Mg),
potassium (K), sodium (Na), phosphorus (P), zinc (Zn), iron (Fe), copper (Cu) were quantitatively
determined. The red pepper products, dried figs and dried grapes mycotoxin amounts were in safe
levels, which had not created any hazard and risk for health. Red pepper and dried figs, total
aflatoxins, (B1, B2, G1, G2), ochratoxin A (OTA) levels in raisin in the European Union is set well
below the limits in terms of human health hazard and the risk factor has been identified.