The effect of condensation (atmospheric and microwave) methods on the quality properties of roots water of turnip plants

Given the high nutritional value of turnip, a method that can produce a product that maintains its nutrients and is available throughout the year and everywhere is very useful. In this research, the qualitative properties of condensed water of turnip roots were investigated by microwave (180 and 540 W) and conventional concentrations at atmospheric pressure at different times. The qualitative properties of the product were ascorbic acid, the percentage of free radical inhibitory DPPH, Color indexes, brix and rheological properties were investigated. The results showed that with increasing concentration time, the amount of brix increased. Also, by increasing the amount of brix, the amount of L * and b * indices is reduced and added to the index a *. The results showed that increasing concentration time increased the inhibitory percent and the percentage of remaining vitamin C in all methods decreased. The results of rheological properties showed that all methods and condensation times follow the Herschel-Balkh's law. In general, in conjunction with the general changes in the color of the samples during condensation, as well as in the nutritional properties of the condensed turnip extract, the microwave technique, especially in lower power, is more effective than the atomic method, and it can be said that the use of The microwave method is a potential way to congeal turnips.