Drying Kinetics and Variations in Chemical and Antioxidant Properties of Cauliflower (Brassica oleracea L. var. botrytis) at Different Vacuum Drying Temperatures
Year: 2026
Type: article
Abstract: Vacuum drying is a promising alternative to conventional dehydration for heat-sensitive vegetables, although process temperature can significantly affect both drying behavior and product quality. In this study, vacuum drying of cauliflower florets (Brassica oleracea) was evaluated at 40, 50, 60, 70, and 80 °C under 10 kPa, using freeze-drying as a reference. Desorption isotherms were determined at 50 and 70 °C and fitted to common models, where the GAB model provided excellent fits (R2 = 0.9999 and 0.9997, respectively). The drying kinetics were successfully described by four thin-layer models, with the Midilli–Kucuk and Weibull models performing best overall. Color was significantly affected, with total color differences (ΔE) ranging from 15.9 to 20.6 and higher browning indices at elevated temperatures. Bioactive compounds (total phenols, flavonoids, and glucosinolates) and antioxidant potential (by DPPH and ORAC assays) were quantified to assess changes in functional quality across treatments. Bioactive compounds showed the highest values at the highest temperatures (60–80 °C). The DPPH assay remained stable between 50 and 80 °C, but ORAC assay decreased with increasing temperature, suggesting that vacuum drying at 60–70 °C offers the best balance between overall bioactive retention and functionality for producing cauliflower powder.
Source: Processes
DOI: 10.3390/pr14091336
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,896
OpenAlex ID: W7155203793