Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks

Ignaczak, Anna; Salamon, Agnieszka; Kowalska, Jolanta; Marzec, Agata; Kowalska, Hanna

doi:10.3390/molecules28176407

Cited by 6 publications

(2 citation statements)

References 32 publications

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“…The quality of dried products depends to a large extent on the preliminary preparation of the raw material for drying. In this aspect brief heat treatment to inactivate enzymes, eliminate appearance of foreign flavours and reduce possible initial contamination improve the quality of the ready products [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Justification of progressive technology for drying vegetables and corn

Murzabaev,

Kantureyeva,

Raisov

2023

jour

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Today, from the industrial applications point of view, getting dry food products by infrared radiation is considered the most relevant and perspective. Such properties of any object as absorption and emission of radiation in the infrared spectrum give possibility to dry them at moderate temperatures and rapidly. This technology makes it possible to gain dry items with high shelf-life due to their resistance to microorganisms. Infrared drying of products reduces drying time several times. As a result, the quality of ready items is very high and in addition ecologically pure. Also the form of cutting of raw materials before drying has some influence on time of process. The objects of study were samples of vegetables and corn planted in the experimental plot Kainar Bulak (Shymkent).During the drying process, vegetables as carrot and beet which were broken in the form of shavings reached required moisture 12.30% and 11.50% accordingly in two and half hours. Samples in the form of cubes were dried to these numbers only in three hours. Additionally, performed experiments indicate that there is no need for preliminary heat treatment (blanching) of samples. Reducing the time and temperature of heat treatment for corn also gave positive results. Thus, drying chopped vegetables and corn for further use in the food industry using infrared radiation is promising and cost-effective.

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Section: Introductionmentioning

confidence: 99%

Justification of progressive technology for drying vegetables and corn

Murzabaev,

Kantureyeva,

Raisov

2023

jour

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“…The study found that drying rate increased with increasing infrared power and that shrinkage rate, rehydration rate, and color parameters were influenced by process variables. The study by Ignaczak et al [4] showed that freeze-dried carrot samples had a high dry matter content and low water activity; microwave vacuum-dried samples had large color differences, while those dried by convection and freeze-drying had smaller color differences. Radiant Energy Vacuum (REV) dehydration was an advanced method of fast, low-temperature drying, but the equipment manufacturing and installation costs were high [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot

Wang,

Ding

2023

Foods

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This study investigates the effects of electrohydrodynamic (EHD) drying technology on the drying kinetics, microstructure, quality, and nutritional components of carrots, along with conducting experiments on EHD drying under different voltage gradients. The experimental results showed that EHD drying technology could significantly increase the drying rate and the effective moisture diffusion coefficient. Within a certain range, the drying rate was directly proportional to the voltage. When the range was exceeded, the increase in voltage had a minimal effect on the drying rate. In terms of quality, the EHD drying group’s color, shrinkage rate, and rehydration performance were superior to the control group, and different voltages had no significant effect on the shrinkage rate and rehydration performance. The retention of carotenoids in the EHD drying group was 1.58 to 2 times that of the control group. EHD drying had a negative impact on the total phenolic content and vitamin A content of dried carrot slices. Based on the results of infrared spectroscopy and scanning electron microscopy (SEM), the dehydrated carrot slices showed wrinkling due to water loss, with numerous pores, a generally intact structure, and retained functional groups. EHD drying had a significant impact on the secondary structure of proteins, where an increase in voltage led to an increase in disordered structure, with a smaller proportion of disordered structure in the lower voltage group compared to the control group, and a similar proportion of disordered structure between the higher voltage group and the control group. Results from low-field nuclear magnetic resonance (NMR) showed that EHD drying could retain more bound water compared to the control group, with the best retention of cellular bound water at a voltage of 26 kV and the best retention of cellular immobilized water at a voltage of 38 kV, indicating the superiority of EHD drying in preserving cellular structure. This study provided a theoretical basis and experimental foundation for the application of electrohydrodynamic drying technology to carrot drying, and promoted the practical application of EHD drying technology.

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