Dehydration kinetics of carrots (Daucus carota L.) in osmotic and air convective drying processes

Vila, María del Pilar Cagiao; Romero, Francisco Chenlo; Moreira, Ramón; Penelas, B. Pacios

doi:10.5424/sjar/2009074-1100

Cited by 8 publications

(7 citation statements)

References 24 publications

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“…It is an excellent source of β‐carotene, vitamin A and potassium, and contains cholesterol‐lowering pectin, vitamin C, vitamin B6, thiamine, folic acid and magnesium (Vázquez‐Vila et al . ; Guiné et al . ).…”

Section: Introductionmentioning

confidence: 96%

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Infrared Drying Kinetics and Quality Characteristics of Carrot Slices

Doymaz

2015

Journal of Food Processing and Preservation

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The effect of different infrared powers on the drying kinetics of carrot slices was investigated. The carrot slices were dried at 62, 74, 88, 104 and 125 W infrared powers and constant slice thickness of 0.5 cm. The results showed that the infrared power has a significant effect on the drying and quality characteristics such as rehydration and color. The whole drying process occurred within the falling rate period. Six thin-layer drying models were fitted to the experimental data. The Midilli et al. model was best fitted to the experimental data. Fick's law of diffusion was used to determine the effective moisture diffusivity, which varied between 2.45 × 10 −9 and 7.38 × 10 −9 m 2 /s. Activation energy was estimated by a modified Arrhenius type equation as 4.247 kW/kg. PRACTICAL APPLICATIONSDrying is one of the widely used methods of food product preservation. The main objective in drying food products is the reduction of moisture content to minimize the microbiological spoilage and deteriorative chemical reactions. Besides, drying process has had a significant effect on the drying kinetics and quality of the dried product. Infrared drying has gained popularity as an alternative drying method for agricultural products. This method is proven to be efficient for preserving the main characteristics and quality of products, and additionally leads to shortened drying time. The main objectives of this study were to investigate the effect of infrared power on the drying time, rehydration ratio and color; to fit the experimental data to six thin-layer drying models; and to compute the effective moisture diffusivity and activation energy of carrot slices. This study is useful for producers of not only dried carrots but also other agricultural products.

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Section: Introductionmentioning

confidence: 96%

“…There are numerous works on the hot air drying of carrots (Zielinska and Markowski ; Vázquez‐Vila et al . ; Ghirişan and Drãgan ; Kowalski et al . ; Guiné et al .…”

Section: Introductionmentioning

confidence: 99%

Infrared Drying Kinetics and Quality Characteristics of Carrot Slices

Doymaz

2015

Journal of Food Processing and Preservation

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“…Other research in the field have concluded that osmotic pre-treatment had favorable effect compared to traditional methods, both in terms of energy, but also in terms of organoleptic and nutritional product. (Vázquez-Vila, 2009).…”

Section: Resultsmentioning

confidence: 99%

Convective Air Drying Characteristics for Thin Layer Carrots

Veleșcu¹,

Ţenu²,

Cârlescu³

et al. 2013

BUASVMCN-FST

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Introduction: Carrot is one of the most commonly used vegetables for human nutrition due to high vitamin and fibre content. Drying is one of the oldest methods of food preservation, and it represents a very important aspect of food processing. Sun drying is the most common method used to preserve agricultural products in most tropical countries; this technique is extremely weather dependent, and has the problems of contamination with dust, soil, sand particles and insects. Also, the required drying time can be quite long. Therefore, using solar and hot-air dryers, which are far more rapid, providing uniformity and hygiene are inevitable for industrial food drying processes. Aim: This paper presents a kinetic study of convective drying without pre-treatment of carrot. The effects of the temperature of the drying agent, the speed of the drying agent and the thickness of the kinetics of drying the sample of carrots were investigated. Materials and methods: The experiments were carried out with the aid of an installation for drying food products, that is capable of ensuring the temperature of the drying agent (air) in the range of +25 ... +125 °C. The drying process was conducted at temperature of 45 °C in first hour of process, 2 hours at 55 °C, and 3 hours at 60 °C. The air velocity was setup at 1.0 - 2.5 m/s. Carrots were divided into segments of a thickness of 0.4 cm. Two mathematical models available in the literature were fitted to the experimental data. Results: The drying rate increases with temperature and decreases with the sample diameter. The Page model is given better prediction than the Henderson and Pabis model and satisfactorily described drying characteristics of carrot slices. Conclusions: The most important characteristics of carrot required for simulation and optimization of the drying were studied. The values of calculated effective diffusivity for drying at 45, 55 and 60oC of air temperature and 1.0, 1.5, 2.0 and 2.5 m/s of air flow velocity. The effective diffusivity increases as air-flow rate and temperature increases. Page’s empirical model showed a good fit curves than the Henderson and Pabis model.

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“…High temperature and longtime drying often change the shape, color, taste, aroma and nutrient properties of fruit and vegetables (Korkida et al, 1998;Markowski et al, 2006;Santos and Silva, 2008;Vázquez-Vila et al, 2009). Besides, drying is also one of the most energy-intensive unit operations in food processing industry.…”

Section: Introductionmentioning

confidence: 99%

Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carota L.)

Kowalski¹,

Mierzwa²

2011

Chemical and Process Engineering

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This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three types of osmotic agents (sucrose, fructose, glucose). Three solution concentrations (20, 40 and 60%) were examined to work out efficient conditions of osmotic dewatering. The parameters such as water loss (WL), solid gain (SG) and osmotic drying rate (ODR) indicating the real efficiency of osmotic dehydrations (OD) were determined. The samples dehydrated with osmotic solutions underwent further convective drying to analyze influence of dehydration process on drying kinetics and final products quality. The quality of products was assessed on the basis of visual appearance of the samples and colorimetric measurements. It was found that osmotic pretreatment improves significantly the final product quality as the samples were less deformed and their colour was better preserved compared to samples, which had not been preliminarily dehydrated. Preliminary dehydration, however, did not influence significantly the overall drying time of the samples.

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Dehydration kinetics of carrots (Daucus carota L.) in osmotic and air convective drying processes

Cited by 8 publications

References 24 publications

Infrared Drying Kinetics and Quality Characteristics of Carrot Slices

Infrared Drying Kinetics and Quality Characteristics of Carrot Slices

Convective Air Drying Characteristics for Thin Layer Carrots

Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carota L.)

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