Influence of drying methods on the properties of dulse
Knowledge of the parameters that control the quality and properties of dried silver (Palmaria palmata) is relatively small and little is known. If the utilization of brokers is to be increased and expanded, it is important to study these variables in more detail and document them. This report presents the results of experiments whose main objective was to compare the effects of three different drying methods on the nutritional value and physical properties of dried silver. The drying methods compared were solar drying, oven drying and lyophilization, as well as the effect of the effect on the sun-dried salts was assessed. Comparable changes in nutrients were measured after the drying process. The main difference in terms of drying methods was detected in the amount of vitamin C. There was a noticeable difference in color and texture. Taste properties were not measured but it is believed that there is some difference. Despite the fact that the results gave certain answers, many questions arose when interpreting them. There is therefore a need to acquire more knowledge about the properties of silver and their interaction with different processing factors.
The influence of three different drying methods on selected nutritional and physiochemical properties of dulse were compared; sun drying, oven drying and freeze drying. Similar influence was found on nutritional components. The main difference was found on vitamin C retention. Difference was found as well in color and texture. Flavor characteristics were not analyzed, however some differences are expected. Despite giving some answers, the results raised many questions on their interpretation. There is a need for extended knowledge on the properties of dulse and their interplay with different processing parameters.