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KMID : 1007520020110010019
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Food Science and Biotechnology
2002 Volume.11 No. 1 p.19 ~ p.23
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Effects of Microwave and Hot Air Combination Drying on the Quality of Carrots
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Baysal, T.
Ersus, S./Icier, F.
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Abstract
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Hot air dehydration is the most widely used method for the production of dehydrated vegetables and fruits, but for reducing dehydration time and having a favorable impact on the end product quality, the combination drying process which includes microwave and hot air dehydration process was tried on the carrots dehydration and the combination process was compared with hot air dehydration. Microwave was used for pre-drying treatment of carrots before they have been dried in tray drier. Carrot samples were cleaned, washed, sorted, sliced and, blanched in water at 98℃ for 2 min. Then the samples were dried in microwave (45 min) and tray drier (2 hr) combination and only in tray drier (4 hr). Drying rate curves were determined for carrots dried by both drying methods. Quality of dried carrot samples were evaluated by instrumental analysis (rehydration capacity, bulk density, particle density, porosity, shrinkage, moisture content, water activity, colour value).
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