Abstract

SPOTORNO, Rubén Ángel; POCHETTINO, Juan José; SOSA, Carola Andrea  and  SEQUEIRA, Alfredo Fabián. Solar drying with air temperature control of vegetables and processed healthy physiological food products. Rev. ciente. UCSA [online]. 2025, vol.12, n.2, pp.3-14. ISSN 2409-8752.  https://doi.org/10.18004/ucsa/2409-8752/2025.012.02.003.

This paper presents the results obtained from experimental trials of solar drying of vegetables and processed products for healthy physiological nutrition. Encouraging results were obtained from the trials carried out under different climatic conditions. The temperature control of the drying air functioned correctly, not exceeding 45ºC, in order to preserve the nutritional quality of the vegetables and processed products. Furthermore, physicochemical tests were performed on the vegetables and processed products before and after the dehydration process, such as: moisture, nitrogen, browning potential, total polyphenols, and antioxidant capacity. The results derived from this study provide information to predict and control changes in the quality of dehydrated products. The drying process, which ensures a maximum drying air temperature of 45ºC, is suitable for food preservation, maintaining its nutritional characteristics and generating minimal quality cost in terms of browning.

Keywords : physiological nutrition; vegetables; processed products; solar drying.

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