Question

Decrease of vitamin C and Carotene content in vegetables and fruits is due to​

Answer 1

Answer:

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The open sun drying method caused the greatest b-carotene (94.2%) and vitamin C (84.5%) loss, while the visqueen-covered solar dryer caused the least (73 and 53% respectively). These results show that the three solar drying methods cause significant loss of pro-vitamin A and vitamin C in dried fruits and vegetables.

Explanation:

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Answer 2

The open sun drying method is responsible for the decrease in vitamin C and beta-carotene levels in fruits and vegetables.

The Visqueen-covered solar drier lost the least amount of b-carotene (94.2%) and vitamin C (84.5%) compared to the open sun drying method (73 and 53 percent respectively).

These findings demonstrate that pro-vitamin A and vitamin C in dried fruits and vegetables are significantly lost during the three solar drying techniques.

Drying food:

• A technique for food preservation known as food drying involves drying food (dehydrated or desiccated).
• By removing water, drying prevents the development of bacteria, yeasts, and mold.
• Although today's electric food dehydrators or freeze-drying can be used to speed up the drying process and provide more consistent results, water is historically removed through evaporation utilizing using methods like air drying, sun drying, smoking, or wind drying.
• Dehydration can be used to prepare a wide variety of foods.
• Dried cod, often known as salt cod, bacalhau (with salt), or stockfish, has a long history of being used in meat (without).
• It served as the primary source of protein for the slaves on the estates in the West Indies and was a significant economic factor in the triangular trade.
• In Iceland, dried fish, most frequently cod or haddock, is a delicacy known as Harrisburg, while dried reindeer meat is a traditional Sami cuisine.
• Prosciutto (Parma ham), bresaola, biltong, and beef jerky are examples of dried meats.
• A large portion of the European diet has depended on.

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