|
KMID : 1134820200490080866
|
|
Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 8 p.866 ~ p.875
|
|
|
Drying Carrot Slices by Combined Infrared and Hot Air Dryer and Molecular Press Dehydration Method
|
|
Hyun Ji-Eun
Kim Ha-Young
Kim Han-Sang
Chun Ji-Yeon
|
|
|
Abstract
|
|
|
|
This study was undertaken to optimize the carrot chip drying process by applying molecular press dehydration and infrared-hot air drying. Sliced carrot was water blanched at varying temperatures and durations (85, 90, 95°C/ 1, 2, 3 min) and subsequently subjected to molecular press dehydration by 80% maltodextrin (3 or 6 h), followed by either hot air drying (60±2.5°C, 7 h) or combined drying (infrared and hot air, 70±2.5°C, 3 h). To find the optimum drying condition, we evaluated the appearance, moisture contents, pH, peroxidase activity, browning and carotenoid contents, as well as observed the storage stability of dried carrot chips at different relative humidity conditions (60 and 90%). Results of quality analysis revealed the optimum pre-treatment was 90°C, 1 min water-blanching, and 3 h molecular press dehydration. Blanching treatment decreased over 94% of the peroxidase activity. The effective drying method for obtaining high-quality dried carrot chips was determined to be combined drying (infrared and hot air drying). Storage stability test revealed that pre-treatment was more effective and important for maintaining the pH (6.1±0.05) and carotenoid contents (approx. 14.22 mg%), and preventing surface browning of carrot. Taken together, our results indicate that before drying, pre-treatment is necessary to make a desirable dried carrot chip, followed by combined infrared and hot air dryer, which is more effective for drying the carrot chip quickly and maintaining the food quality.
|
|
|
KEYWORD
|
|
|
carrot, blanching, molecular press dehydration, hot air drying, combined drying
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|