Modelling of drying and rehydration of carrots using Peleg’s model

Planinić, M.; Velić, Darko; Tomas, Srećko; Bilić, Mate; Bucić, Ana

doi:10.1007/s00217-005-1200-x

Cited by 66 publications

(49 citation statements)

References 37 publications

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“…The response variables were fitted to a second-order polynomial model (see (1)) which is generally able to describe relationship between the responses and the independent variables [21].…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

“…The experimental design and results of the responses for the restructured chips are presented in Table 2. All the response parameters except for the crispness of the samples were fitted well to a second-order polynomial model (see (1)) according to the multiple regression coefficients which were analyzed using the method of least square approach (MLS). In addition, the relationships between the process conditions and the moisture content, hardness, and color of the final products were depicted by means of quadratic polynomial models.…”

Section: Diagnostic Checking Of Predictive Models and Responsementioning

confidence: 99%

“…According to FAO, the production of carrot and potato was 40 million and 3 billion tons in 2015. Carrot is highly nutritious as it contains appreciable amount of vitamins B1, B2, B6, and B12 besides being rich in -carotene [1]. It is well known that carrots are beneficial for eyesight and could prevent cardiovascular disease [2].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Hou

et al. 2018

Journal of Food Quality

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Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. Response parameters such as the final moisture content, color value (L, a, and b), and texture properties of restructured carrotpotato chips were investigated. The results showed that the graphical optimal ranges of FD-DIC drying process were as follows: the amount of carrot was 46-54% w/w, the moisture content of the partially dried product before DIC treatment was 0.20-0.35 g/g, and the equilibrium temperature of DIC was 85-95 ∘ C. Furthermore, the numerical optimization suggested that conditions were 47.43% w/w, 0.29 g/g, and 90.57 ∘ C, respectively. It could be concluded that the combined drying method of FD-DIC provided the restructured carrot-potato chips with higher quality, as compared to the freeze-dried chips. Considering the relatively high production cost of FD, this novel FD-DIC could be an alternative method for obtaining desirable restructured fruit and vegetable chips.

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“…The response variables were fitted to a second-order polynomial model (see (1)) which is generally able to describe relationship between the responses and the independent variables [21].…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

Section: Diagnostic Checking Of Predictive Models and Responsementioning

confidence: 99%

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Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Hou

et al. 2018

Journal of Food Quality

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“…The optimal reconstitution properties can be achieved through the control of the dehydration process and the rehydration conditions (Planinić et al, 2005). Rehydration ratio has been widely used as a quality evaluation method after drying has been performed.…”

Section: Rehydration Ratiomentioning

confidence: 99%

Performance of a convective, infrared and combined infrared- convective heated conveyor-belt dryer

EL-Mesery

Mwithiga

2014

J Food Sci Technol

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A conveyor-belt dryer was developed using a combined infrared and hot air heating system that can be used in the drying of fruits and vegetables. The drying system having two chambers was fitted with infrared radiation heaters and through-flow hot air was provided from a convective heating system. The system was designed to operate under either infrared radiation and cold air (IR-CA) settings of 2000 W/ m 2 with forced ambient air at 30°C and air flow of 0.6 m/s or combined infrared and hot air convection (IR-HA) dryer setting with infrared intensity set at 2000 W/m 2 and hot at 60°C being blown through the dryer at a velocity of 0.6 m/s or hot air convection (HA) at an air temperature of 60°C and air flow velocity 0.6 m/s but without infrared heating. Apple slices dried under the different dryer settings were evaluated for quality and energy requirements. It was found that drying of apple (Golden Delicious) slices took place in the falling rate drying period and no constant rate period of drying was observed under any of the test conditions. The IR-HA setting was 57.5 and 39.1 % faster than IR-CA and HA setting, respectively. Specific energy consumption was lower and thermal efficiency was higher for the IR-HA setting when compared to both IR-CA and HA settings. The rehydration ratio, shrinkage and colour properties of apples dried under IR-HA conditions were better than for either IR-CA or HA.

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“…However, its main drawbacks are dependence on weather conditions, often-poor product quality, long duration of process, possibility of material contamination with dust, soils, insects, etc. Otherwise, convection drying based on heated air in different designed drying devices (cabinet driers, tunnel driers, fluid-bed driers), vacuum drying, freeze-drying, and alternative methods, such as infrared drying and microwave drying, ensure better process control, shelf-stability and microbiologically safe dried product, with minimal degradation of nutrients and sensory quality 21,22 . Several studies have investigated the effects of different drying methods on the recovery of phenolic compounds from grape pomace [32][33][34][35][36][37] .…”

Section: Introductionmentioning

confidence: 99%

Influence of Temperature and Drying Time on Extraction Yield of Phenolic Compounds from Grape Pomace Variety “Portogizac”

Planinić¹

2015

Chem. Biochem. Eng. Q.

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Modelling of drying and rehydration of carrots using Peleg’s model

Cited by 66 publications

References 37 publications

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Performance of a convective, infrared and combined infrared- convective heated conveyor-belt dryer

Influence of Temperature and Drying Time on Extraction Yield of Phenolic Compounds from Grape Pomace Variety “Portogizac”

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