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The effect of intermittent drying on drying kinetics and quality change dynamics of organic carrot (daucus carota v. laguna)

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Md Saleh, Rosalizan; Emiliozzi, Andrea; Kulig, Boris; Hensel, Oliver and Sturm, Barbara (2019) The effect of intermittent drying on drying kinetics and quality change dynamics of organic carrot (daucus carota v. laguna). In: Proceedings of Eurodrying 2019, 10-12 July 2019, Torino, Italy, p. 164.

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Summary

The objective of this research was to investigate the effect of intermittent drying on drying kinetics and quality of organic carrots. Drying time can be reduced by 18.2 % to 25.5% after tempering for 1 and 3 hours.Tempering for 3 hours at 30% moisture levels had shown shorter drying time, minimal color changes at 8.43 and the highest retention of total carotenoids of up to 7 8%.The Page, Midili and Two term equations were found to be appropriate to describe the drying kinetics of organic carrot.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Keywords:Core Organic Cofund, SusOrgPlus, food processing, drying, organic carrot
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Cofund > SusOrgPlus
Germany > University of Kassel > Department of Agricultural Engineering and Agricultural Engineering in the Tropics and Subtropics
Related Links:https://projects.au.dk/coreorganiccofund/core-organic-cofund-projects/susorgplus/, https://www.susorgplus.eu/
Deposited By: Von Gersdorff, Gardis J.E.
ID Code:36845
Deposited On:28 Nov 2019 11:30
Last Modified:28 Nov 2019 11:30
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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