Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques
Type de document
journalArticle
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Titre
Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques
Titre français
Titre anglais
Auteur(s)
- RAUT Sharvari
- MD SALEH Rosalizan
- KIRCHHOFER Phil
- KULIG Boris
- HENSEL Oliver
- STURM Barbara
Editeur(s)
Autre(s)
Id
LES2R2CW
Version
3382
Date ajout
20 avril 2021 16:48
Date modification
20 avril 2021 16:48
Résumé
The present work aims to improve the understanding of the effect of different drying strategies at varying temperatures on the dynamic drying behaviour and quality of organic products such as carrots using non-invasive measurement techniques. For this purpose, carrot slices of 3 mm thickness were dried under three different strategies namely air temperature controlled (A), product temperature controlled (P) and stepwise temperature controlled (S) at different temperatures (50 °C, 60 °C and 70 °C) to measure and analyse the changes in moisture content, colour, total carotenoid retention, water activity, rehydration ratio and specific energy consumption. From the investigation performed, it was incurred that the application of different drying strategies influences rather significantly both the product quality as well as the overall process efficiency. Modelling the drying curves deemed Page model to be a good fit for all the strategies with R2adj = 0.99 and RMSE = 0.01. The results also show that implementing strategy P not only led to shorter drying times but also led to higher total carotenoid retention within the samples (TCR = 0.59–0.73). Colour changes, however, were observed to be maximum with strategy P as compared to strategy A and strategy S. Furthermore, the use of a non-invasive measurement technique such as infrared camera proved to be reliable in order to detect the phase transition of the product during the drying process.
Note
None
CRAW tags
- AB - Spécifique
- FREDO alimentation humaine
- FREDO qualité des produits
- FREDO technologie et innovation
- FREDO transformation et valorisation
- GEO Allemagne
- carotte
WEB tags
Titre de la publication
Food and Bioprocess Technology
Date caractères
2021-03-21
Date publication
21 mars 2021
Doi
10.1007/s11947-021-02609-y
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Issn
1935-5149
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