Modelling heat transfer in fluidized beds of large particles and its applications in the freezing of large food items

Sheen, Shiowshuh; Whitney, L. F.

doi:10.1016/0260-8774(90)90001-o

Cited by 10 publications

(1 citation statement)

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“…[9,1,10] Irrespective of a conventional or intermittent drying, there is always the risk that quality deteriorates, as food products are multi-component systems consisting of biomolecules such as proteins, carbohydrates and lipids. [6,11,12] Nutrient losses as a function of temperature, moisture content, and presence of catalysts such as enzymes, lead to its deterioration.…”

Section: Introductionmentioning

confidence: 99%

Biochemical Quality Assessment of Dehydrated Carrots

Castro

Victoria

Sosa

et al. 2008

International Journal of Food Properties

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Quality assessment of carrot cubes preserved through batch dehydration introducing tempering cycles was performed in this study. The parameters considered were: the percentage of carotene retention, peroxidase inactivation and retention of invertase activity, as well as the degree of rehydration. Although, a similar final moisture content was always reached through the different carrot dehydration process, that with tempering cycles had better qualities than those without tempering. Carotene and invertase activity retention showed higher values, and peroxidase showed lower values compared to a control samples in all cases. Respect to the rehydration tests, no differences were found in all samples. As of the treatments with tempering cycles, the best scheme was 20 min drying time and 20 min tempering time at 70°C.

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