Performance evaluation of blanched carrots dried by three different driers

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Prakash, S, Jha, S. K and Datta, Nivedita (2004) Performance evaluation of blanched carrots dried by three different driers. Journal of Food Engineering, 62 (3). pp. 305-313. ISSN 0260-8774

Abstract

The drying characteristics of carrots using a solar cabinet drier, fluidized bed drier (at temperatures 50, 60, 70 °C) and microwave oven drier (at power levels 2, 3, 4) were studied. Drying occurred mainly in the falling rate period. In the case of fluidized bed drying and microwave oven drying after the initial falling rate period, temperature or power level no longer controlled the drying rate, which was then controlled by the moisture diffusion phenomenon. Carrots dried by fluidized bed drying showed better colour, rehydration properties, greater β-carotene retention and better overall sensory acceptability than those dried by microwave oven and solar methods. The storage stability of the dried products during storage at room temperature in polyethylene of different gauges (200, 300, 400) was investigated. The 400 gauge was found to retain β-carotene content and rehydration potential of the product better than the thinner gauges.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/2645
DOI https://doi.org/10.1016/S0260-8774(03)00244-9
Official URL http://dx.doi.org/10.1016/S0260-8774(03)00244-9
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0908 Food Sciences
Keywords ResPubID18308, carrot slices, solar cabinet drying, fluidized bed drying, microwave oven drying, diffusion model, moisture ratio, b-Carotene, rehydration ratio, sensory quality
Citations in Scopus 170 - View on Scopus
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