From the nutritional point of view, studying thermal and non-thermal processing effects is highly important for various nutrients which include numerous biologically active components in vegetables used daily. Therefore, the aim of current research was to study steam-blanching (at 1.5 and 3.0 min), convective drying, microwave-vacuum (MV) drying and then calculate the effect each had on individual organic acids, individual phenolic compounds, total phenolics, antiradical activity of phenolic compounds and colour within the celery roots. Fresh celery roots contain a trace amount of carotenoids which decreases significantly during drying. Total phenolic content in fresh celeries was determined in lower concentrations than flavonoids and during drying process their content increases. It was determined that celery roots dried with the convective method contained higher total phenolic content than those dried with the MV method, however, the highest flavonoid content was observed in the MV dried root samples which were preheated with steam. The determined individual phenolic compounds in higher amounts were: 3.4-dihydroxybenzoic, 4-hydroxybenzoic, chlorogenic, sinapic and t(3)-cinnamic acids. The determined major organic acids in higher amounts were oxalic, malonic, citric, ascorbic and succinic acids.

从营养的角度来看，研究热和非热加工效果对于各种营养素至关重要，这些营养素包括日常使用的蔬菜中的多种生物活性成分。因此，当前研究的目的是研究蒸汽热烫（1.5和3.0分钟），对流干燥，微波-真空（MV）干燥，然后计算各自对单个有机酸，单个酚类化合物，总酚类，芹菜根中酚类化合物的抗自由基活性和颜色。新鲜芹菜根含有微量的类胡萝卜素，在干燥过程中会显着减少。测定新鲜芹菜中的总酚含量低于黄酮类化合物，并且在干燥过程中其含量会增加。经测定，用对流法干燥的芹菜根中总酚含量高于用MV法干燥的芹菜根，但是，在用蒸汽预热的MV干燥根样品中，黄酮含量最高。确定的更高含量的单个酚类化合物为：3.4-二羟基苯甲酸，4-羟基苯甲酸，绿原酸，芥子酸和t（3）-肉桂酸。所确定的主要有机酸含量较高，为草酸，丙二酸，柠檬酸，抗坏血酸和琥珀酸。sinapic和t（3）-肉桂酸。所确定的主要有机酸含量较高，为草酸，丙二酸，柠檬酸，抗坏血酸和琥珀酸。sinapic和t（3）-肉桂酸。所确定的主要有机酸含量较高，为草酸，丙二酸，柠檬酸，抗坏血酸和琥珀酸。