Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Drying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic content, and thermal degradation kinetics of bioactive compounds in goji berries were investigated. Drying experiments were conducted at 50°C, 60°C, and 70°C. Page model was determined as the best model to predict experimental moisture ratio for all temperatures. Increment in drying temperature increased effective moisture diffusivity and drying rate values. Vitamins C and B6, antioxidant activity and total phenolic content were significantly reduced by drying. Thermal degradation of vitamins C and B6, antioxidant capacity and total phenolic content were found to fit the first order kinetic model.