Performance evaluation of blanched carrots dried by three different driers

Prakash, S., Jha, S. K. and Datta, N. (2004) Performance evaluation of blanched carrots dried by three different driers. Journal of Food Engineering, 62 3: 305-313. doi:10.1016/S0260-8774(03)00244-9


Author Prakash, S.
Jha, S. K.
Datta, N.
Title Performance evaluation of blanched carrots dried by three different driers
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
1873-5770
Publication date 2004-05-01
Sub-type Article (original research)
DOI 10.1016/S0260-8774(03)00244-9
Volume 62
Issue 3
Start page 305
End page 313
Total pages 9
Place of publication London, United Kingdom
Publisher Elsevier
Language eng
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.
Keyword Carrot slices
Solar cabinet drying
Fluidized bed drying
Microwave oven drying
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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Created: Fri, 21 Mar 2014, 09:11:15 EST by Sangeeta Prakash on behalf of School of Agriculture and Food Sciences