Dehydration of Carrot Slice Using Polyethylene Glycol and Maltodextrin and Comparison with Other Drying Methods

Abstract

Carrots were dried using 30, 50, and 80% polyethylene glycol (PEG) or maltodextrin as a dehydrating agent, and the dried carrots were compared with the freeze dried and hot-air dried in terms of rehydration ratio, color, carotene content, and sensory evaluation. The amount of moisture loss during drying of carrots using PEG or maltodextrin increased with increasing concentration of dehydrating agent. Rehydration ratio as well as carotene content of the PEG-treated carrots were greater than those of freeze-dried or hot-air dried carrots. Regarding color and sensory evaluation of the dried carrots, the PEG-treated and maltodextrin-treated carrots were better than freeze-dried or hot-air dried carrots. These results suggest that drying of carrots using PEG or maltodextrin is a very efficient method because of its good rehydration capacity and minimal destruction of nutrients and cell structure.

Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

“…The rehydration ratios of the dried samples (Fig. 1) were similar to the results of previous reports on apple, persimmon, strawberry, carrot, and ginger slices (Kim et al, 2009a;2009b;2009c). The rehydration ratios of RAE-treated samples were higher than those of MDtreated or hot-air dried samples after 10 min of rehydration.…”

“…These results indicate that hot-air drying causes dark color due to pigment destruction, which is in good agreement with the results of other studies, where browning causes change in L* and a* values (Krokida and Marinos-Kouris, 2003). Similar results were also reported for dried strawberry, persimmon, ginger, and other vegetables treated with maltodextrin (Kim et al, 2009a;2009b;2009c). In contrast, RAE-treated samples had less color changes in L* (69.70), a* (2.13), and b* (21.92) values compared to the fresh plums than those of MD-treated or hot-air dried samples.…”

“…MPD occurs outside the plant cell walls, since the size of dehydrating agent like maltodextrin (MD) is larger than the pores of plant cell wall unlike osmotic dehydration (Kim et al, 2009a;2009b;2009c). Previous studies suggest that MPD makes dried products better than freezedrying or hot-air drying in terms of rehydration ratio, texture, and sensory property (Kim et al, 2009a).…”

Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration

“…The increased degrees of molecular press dehydration of purple sweet potatoes according to increasing the concentration of dehydrating agent could be attributed to the increased osmotic pressures of the surroundings outside of the cell walls as provided by the higher concentration of the dehydrating agent. These results showed the same trends as reported by Kim et al (25), Kim et al (26), and Kim et al (27) in which moisture concentrations of green peppers, gingers, and carrots decreased as the concentration of maltodextrin increased.…”

Physicochemical property of pumpkin slices dehydrated with red algae extract

“…1). MPD occurs outside of the plant cell walls, because the dehydrating agent is larger than the pores of the cell wall and cannot penetrate into cells [Kim et al, 2009a;2009b;2009c]. Therefore, MPD is more effective than osmotic dehydration, and fewer food components are lost.…”