Food & Feed Research


DOI: UDK:[664.854:634.722
Volume 46, Issue 1
drying temperature, water activity, rehydration, color, shear force, total monomeric anthocyanins
TOOLS Creative Commons License
Anita S. Vakula*, Mirna V. Drašković Berger, Tatjana N. Daničić, Aleksandra N. Tepić Horecki, Branimir M. Pavlić, Marija R. Jokanović, Zdravko M. Šumić
University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia


Red currants (Ribes rubrum L.) were dried by vacuum drying on different drying temperatures (30, 40, 50, 60 and 70 °C) at constant pressure (20 mbar). The main goal of the research was to investigate changes of physical and chemical properties of red currants at different conditions of vacuum drying process. Moisture content, water activity, rehydration power, total color change, shear force and total monomeric anthocyanin compounds were used as the most suitable quality indicators of dried red currant. The lowest moisture content, total color change and the highest rehydration power were noticed in the red currant sample dried on 60 °C, 20 mbar, 16 h, while the lowest water activity, shear force and the highest content of total monomeric anthocyanins were observed in the sample dried on 40 °C, 20 mbar, 40 h. Five empirical models (Henderson-Pabis, modified Henderson-Pabis, simplified Fick’s diffusion, Peleg’s and two term) were used for description of vacuum drying process.

Download full article PDF


  1. Alibaş, İ. (2012). Determination of vacuum and air drying characteristics of celeriac slices. Journal of Biological and Environmental Sciences, 6 (16), 1-13.
  2. Barta, J., Balla, C., Vatai, G. (2012). Dehydration preservation of fruits. In Handbook of Fruits and Fruit Processing. Eds. N.K. Sinha, J.S. Sidhu, J. Barta, J.S.B. Wu, M.P. Cano, John Wiley and Sons, Ltd., pp. 133-151.
  3. Chiou, A., Panagopoulou, E.A., Gatzali, F., De Marchi, S., Karathanos, V.T. (2014). Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena). Food Chemistry, 146, 157-165.
  4. Cristina, P., Alina, I., Cristina, M. (2013). Production and quality potential of different black and red currant cultivars in Baneasa Research Station condition. Journal of Horticulture, Forestry and Biotechnology, 17 (4), 76-79.
  5. Diamante, L.M., Munro, P.A. (1991). Mathematical modelling of hot air drying of sweet potato slices. International Journal of Food Science and Technology, 26 (1), 99-109.
  6. Djordjević, B., Šavikin, K., Zdunić, G., Janković, T., Vulić, T., Oparnica, Č., Radivojević, D. (2010). Biochemical properties of red currant varieties in relation to storage. Plant Foods for Human Nutrition, 65 (4), 326-332.
  7. Henderson, S.M. (1974). Progress in developing the thin layer drying equation. Transactions of the ASAE, 17 (6), 1167–1168.
  8. Henderson, S.M., Pabis, S. (1961). Grain drying theory. II. Temperature effects on drying coefficients. Journal of Agricultural Engineering Research, 6, 169–174.
  9. Karathanos, V.T. (1999). Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering, 39 (4), 337–344.
  10. Kopjar, M., Piližota, V. (2009). Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage. Croatian Journal of Food Science and Technology, 1 (2), 16-20.
  11. Mattila, P.H., Hellström, J., Karhu, S., Pihlava, J. M., Veteläinen, M. (2016). High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties. Food Chemistry, 204, 14-20.
  12. Mercali, G.D., Tessaro, I.C., Noreña, C.P., Marczak, L.D. (2010). Mass transfer kinetics during osmotic dehydration of bananas (Musa sapientum, shum.). International Journal of Food Science and Technology, 45 (11), 2281–2289.
  13. Mikulic-Petkovsek, M., Schmitzer, V., Slatnar, A., Todorovic, B., Veberic, R., Stampar, F., Ivancic, A. (2014). Investigation of anthocyanin profile of four elderberry species and interspecific hybrids. Journal of Agricultural and Food Fhemistry, 62 (24), 5573-5580.
  14. Mitić, M., Obradović, M., Kostić, D., Micić, R., Paunović, D. (2011). Phenolic profile and antioxidant capacities of dried red currant from Serbia, extracted with different solvent. Food Science Biotechnology, 20 (6), 1625-1631.
  15. Nieto-Sandoval, J.M., Fernández-López, J.A., Almela, L., Muñoz, J.A. (1999). Dependence between apparent color and extractable color in paprika. Color Research and Application, 24 (2), 93-97.
  16. Pantelidis, G.E., Vasilakakis, M., Manganaris, G.A., Diamantidis, Gr. (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chemistry, 102, 777-783.
  17. Reis, F.R. (2014). Studies on conventional vacuum drying of foods. In Vacuum drying for extending food shelf-life. Ed. F.R. Reis, Springer Nature, Switzerland AG, pp. 7-18.
  18. Šumić, Z., Tepić, A., Vidović, S., Jokić, S., Malbaša, R. (2013). Optimization of frozen sour cherries vacuum drying process. Food Chemistry, 136 (1), 55-63.
  19. Šumić, Z., Vakula, A., Tepić, A., Čakarević, J., Vitas, J., Pavlić, B. (2016). Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM). Food Chemistry, 203, 465-475.
  20. Šumić, Z., Tepić, A., Jokić, S., Malbaša, R. (2015). Optimization of frozen wild blueberry vacuum drying process. Hemijska Industrija, 69, 77-84.
  21. Szymanowska, U., Złotek, U., Karaś, M., Baraniak, B. (2015). Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors. Food Chemistry, 172, 71-77.
  22. Tepić Horecki, A., Vakula, A., Pavlić, B., Jokanović, M., Malbaša, R., Vitas, J., Jaćimović, V., Šumić, Z. (2018). Comparative drying of cornelian cherries: Kinetics modeling and physicochemical properties. Journal of Food Processing and Preservation, 42 (3), e13562.
  23. Vakula, A., Radojčin, M., Pavkov, I., Stamenković, Z., Horecki-Tepić, A., Šumić, Z., Pavlić, B. (2015). The impact of different drying methods on quality indicators of red currants (Ribes rubrum L.). Journal on Processing and Energy in Agriculture, 19 (5), 249-254.