Details

Autor(en) / Beteiligte

• Md Saleh, Rosalizan
• Kulig, Boris
• Hensel, Oliver
• Sturm, Barbara

Titel

Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna)

Ist Teil von

• Journal of food process engineering, 2020-02, Vol.43 (2), p.n/a

Ort / Verlag

Hoboken, USA: John Wiley & Sons, Inc

Erscheinungsjahr

2020

Link zum Volltext

Quelle

EBSCOhost Business Source Ultimate

Beschreibungen/Notizen

• The effect of air temperature and sample thickness on the color changes and total carotenoids content of carrot slices was investigated. Temperature, exposure time, and moisture levels significantly affected the dynamic changes of total carotenoids and color. A slow and linear decrease in total carotenoids was observed at higher moisture content until reaching an inflection point at around 0.45 gw/gdm for all temperatures studied. Thereafter, the retention in total carotenoids decreased rapidly. The highest retention for a final product was 66.2% when drying at 60°C while retention was between 42.2 and 51.1% when drying at 50 and 70°C. These changes occurred alongside a noticeable change in color at moisture contents below the inflection point of 0.45 gw/gdm for all drying temperatures. Design of experiment based optimization of the drying process resulted in an ideal temperature of 59.8°C and 3.5 mm slice thickness with the predicted values for La*b*; ΔE of 62.18 ± 5.12, 22.46 ± 1.98, 40.35 ± 6.64, 6.31 ± 4.74; rehydration ratio of 0.48 ± 0.07; and total carotenoids of 163.83 ± 17.38 μg/g or 67.38%, respectively, all at a 95% prediction interval. Practical applications Convective drying is the most widely used drying technique for food preservation due to its easy application and readily available technology. However, the quality of the end product is currently lower than it would be achievable due to a lack of direct integration of quality characteristics into process design. Monitoring the quality changes as a function of moisture content throughout the drying process is essential to developing advanced process parameters with a view to increasing final product quality. This study describes the experimentally determined dynamic quality changes of carrots throughout the drying process in order to identify the critical points at which the process settings should be changed to increase the retention of valuable components and sensory quality attributes, and thus, to provide consumers with higher quality products.