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Impact of critical control-point based intermittent drying on drying kinetics and quality of carrot (Daucus carota var. laguna)

Md. Saleh, R.; Kulig, B.; Emiliozzi, A.; Hensel, O. and Sturm, B. (2020) Impact of critical control-point based intermittent drying on drying kinetics and quality of carrot (Daucus carota var. laguna). Thermal Science and Engineering Progress, 20, p. 100682.

[thumbnail of S245190492030202X] HTML - Published Version - English

Document available online at: https://www.sciencedirect.com/science/article/abs/pii/S245190492030202X


The objective of this research was to investigate the effect of intermittent drying on drying kinetics, moisture diffusivity and quality of organic carrot. The intermittent drying was conducted at 60 °C and 70 °C with a constant air velocity of 0.6 m/s. The drying process was paused at 30% moisture levels at which the inflection point for degradation of total carotenoids lies in this region and also at 40% moisture level in order to investigate the possibility of increasing the retention by changing the settings at slightly higher moisture content. Tempering was performed for 1 and 3 h under ambient condition and the results showed a significant effect on drying time and effective moisture diffusivity. Specific energy consumption reduced by 17.0% to 25.5% after tempering at 1 and 3 h for both moisture levels. Drying at 60 °C and tempering at a moisture level of 30% shortened the effective drying time by 24.5% compared to that of 18.2% when tempering at 40% moisture level. Moisture diffusivity for both moisture levels and tempering periods increased when drying was conducted at 70 °C as compared with 60 °C. The ideal drying condition was found to be at 60 °C with the tempering time of 3 h at 30% moisture level (wb) resulted in the best retention of total carotenoids (76.9% ± 2.42), total color change (8.1 ± 1.67) and rehydration ratio (0.4 ± 0.01).

EPrint Type:Journal paper
Keywords:drying, carrots, food processing, Intermittent drying, Total carotenoids, Tempering period, Moisture level, SusOrgPlus, BÖLN, BOELN, BÖL, BOEL, FKZ 17OE005
Agrovoc keywords:
food processing
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic > CORE Organic Cofund > SusOrgPlus
Germany > Federal Organic Farming Scheme - BOELN > Food > Processing
Germany > University of Kassel > Department of Agricultural Engineering and Agricultural Engineering in the Tropics and Subtropics
Italy > Univ. Tuscia
Horizon Europe or H2020 Grant Agreement Number:727495
Related Links:https://www.susorgplus.eu/
Deposited By: von Gersdorff, Gardis J.E.
ID Code:39871
Deposited On:25 Jun 2021 12:26
Last Modified:25 Jun 2021 12:26
Document Language:English
Refereed:Peer-reviewed and accepted

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