Drying Characteristics and Quality Parameters of Microwave-Dried Grated Carrots

Arikan M. F., Ayhan Z., SOYSAL Y., Esturk O.

Food and Bioprocess Technology, cilt.5, sa.8, ss.3217-3229, 2012 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 5 Sayı: 8
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s11947-011-0682-8
  • Dergi Adı: Food and Bioprocess Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3217-3229
  • Anahtar Kelimeler: β-Carotene, Carrot, Colour, Drying, Microwave, Specific energy consumption, Texture
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

The effectiveness of various microwave-convective drying treatments was compared with convective drying to determine the most favourable treatments in terms of drying kinetics, specific energy consumption and dried product quality of grated carrots. The quality of the dried products differed among drying treatments depending on the microwave power level, pulse ratio and drying temperature. The intermittent microwave-convective drying at ambient temperature with a pulse ratio of 3. 0 at 2. 23 W g -1 provided considerable savings in drying time and specific energy consumption when compared to convective drying and produced high-quality product with better physical (colour and texture) and sensory attributes for carrots. The intermittent microwave-convective drying conducted at lower drying temperature with relatively long power-off time resulted in a more stable and gentle drying process and could be preferred to produce high-quality products. © 2011 Springer Science+Business Media, LLC.