Research Article

Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Table 1

Estimates of model parameters (with confidence intervals at 95%, CI95%, and coefficient of determination, ) of vitamin C degradation during 5 months of storage, for galega kale dried at different temperatures and packed with vacuum (VP) and without vacuum (NVP).

Drying temperature (°C)PackageKinetic parameters
(%) ± CI95%/2 (% week−1) ± CI95%/2

40NVP58.82 ± 4.211.75 ± 0.370.72
VP54.51 ± 4.731.63 ± 0.410.66

55NVP52.02 ± 2.521.47 ± 0.220.86
VP46.55 ± 3.391.23 ± 0.280.73

70NVP47.98 ± 3.841.68 ± 0.350.73
VP47.49 ± 3.421.73 ± 0.300.82