Effect of processing parameters on physico-chemical and culinary quality of dried carrot slices

Abstract

The investigation was carried out to evaluate the carrot (Daucus carota) cultivars, to optimize the pretreatments, time and temperature combination for drying carrot slices and to assess the suitability of the dried product for culinary preparations. Among the 4 cultivars, ('PC-34', 'Sel-21', 'Ambala Local' and 'Nantes') the last one showed the best physico-chemical characteristics for dehydration. The dried carrot slices with highly desirable physicochemical characteristics could be prepared from 4.5 mm thick slices, blanched in water at 95°C for 4 min followed by 2 stage phase drying at 90±5°C for 2 h and at 60±5°C for 7 h in a cross-flow hot air cabinet dryer. Dipping slices in 6% potassium metabisulphite solution prior to drying improved the rehydration ratio, colour, retention of ascorbic acid and carotenoids content of dried slices. The soup and curried product prepared from dried slices had highly acceptable sensory quality with 8.5 and 8.2 scores, respectively on a 9-point Hedonic scale.

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

“…Hence, on increasing microwave blanching time, increased the rehydration ratio of dried carrot slices and shreds. Highest rehydration ratio of 4.9 was observed in 3 min microwave blanched carrot slices, while the least rehydration ratio (4.7) was observed in 1.5 min blanched slices (Sra et al, ).…”

“…Two factors and each factor at three levels (–1, 0, 1) factorial design consisting of 13 experiments including five replicates at center point was employed for the optimization of pretreatments for carrot drying using the solar‐biomass hybrid dryer. Low and high levels of experimental design were chosen based on the review of earlier studies (Sra et al, ). Experiments were carried out individually for carrot slices and shreds to optimize pretreatment process for both carrot slices and shreds.…”

Effect of treatments and packaging on the quality of dried carrot slices during storage

“…The slices were drained and spread in a single layer on aluminium trays (90×60 cm) prior to two stage phase drying in a cross-flow hot air cabinet dryer (Frederick Herbert-Design 20, Bombay, India) at 90±5°C for 2 h and further drying at 60±5°C for 7 h to constant weight for final product preparation. The bulk sample was prepared according to the findings of Sra et al (2011).…”

Effect of rotating tray drying on antioxidant components, color and rehydration ratio of tomato saladette slices

“…Elsewhere, this salt was added both to prevent degradation of antioxidant components present in tomato and carrot slices as well as to increase water diffusion from the interior of the food to its surface (Latapi & Barret, 2006;Sra, Sandhu, & Ahluwalia, 2011).…”