Aufsatz
Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna)
Abstract
The effect of air temperature and sample thickness on the color changes and total carotenoids content of carrot slices was investigated. Temperature, exposure time, and moisture levels significantly affected the dynamic changes of total carotenoids and color. A slow and linear decrease in total carotenoids was observed at higher moisture content until reaching an inflection point at around 0.45 gw/gdm for all temperatures studied. Thereafter, the retention in total carotenoids decreased rapidly. The highest retention for a final product was 66.2% when drying at 60°C while retention was between 42.2 and 51.1% when drying at 50 and 70°C. These changes occurred alongside a noticeable change in color at moisture contents below the inflection point of 0.45 gw/gdm for all drying temperatures. Design of experiment based optimization of the drying process resulted in an ideal temperature of 59.8°C and 3.5 mm slice thickness with the predicted values for La*b*; ΔE of 62.18 ± 5.12, 22.46 ± 1.98, 40.35 ± 6.64, 6.31 ± 4.74; rehydration ratio of 0.48 ± 0.07; and total carotenoids of 163.83 ± 17.38 μg/g or 67.38%, respectively, all at a 95% prediction interval.
Citation
In: Journal of Food Process Engineering Volume 43 / Issue 2 (2019-11-29) , S. e13314 ; ISSN 1745-4530Sponsorship
Gefördert im Rahmen des Projekts DEALCitation
@article{doi:10.17170/kobra-20200206988,
author={Md Saleh, Rosalizan Binti and Kulig, Boris and Hensel, Oliver and Sturm, Barbara},
title={Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna)},
journal={Journal of Food Process Engineering},
year={2019}
}
0500 Oax 0501 Text $btxt$2rdacontent 0502 Computermedien $bc$2rdacarrier 1100 2019$n2019 1500 1/eng 2050 ##0##http://hdl.handle.net/123456789/11451 3000 Md Saleh, Rosalizan Binti 3010 Kulig, Boris 3010 Hensel, Oliver 3010 Sturm, Barbara 4000 Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna) / Md Saleh, Rosalizan Binti 4030 4060 Online-Ressource 4085 ##0##=u http://nbn-resolving.de/http://hdl.handle.net/123456789/11451=x R 4204 \$dAufsatz 4170 7136 ##0##http://hdl.handle.net/123456789/11451
2020-02-06T08:02:38Z 2020-02-06T08:02:38Z 2019-11-29 doi:10.17170/kobra-20200206988 http://hdl.handle.net/123456789/11451 Gefördert im Rahmen des Projekts DEAL eng Urheberrechtlich geschützt https://rightsstatements.org/page/InC/1.0/ 630 Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna) Aufsatz The effect of air temperature and sample thickness on the color changes and total carotenoids content of carrot slices was investigated. Temperature, exposure time, and moisture levels significantly affected the dynamic changes of total carotenoids and color. A slow and linear decrease in total carotenoids was observed at higher moisture content until reaching an inflection point at around 0.45 gw/gdm for all temperatures studied. Thereafter, the retention in total carotenoids decreased rapidly. The highest retention for a final product was 66.2% when drying at 60°C while retention was between 42.2 and 51.1% when drying at 50 and 70°C. These changes occurred alongside a noticeable change in color at moisture contents below the inflection point of 0.45 gw/gdm for all drying temperatures. Design of experiment based optimization of the drying process resulted in an ideal temperature of 59.8°C and 3.5 mm slice thickness with the predicted values for La*b*; ΔE of 62.18 ± 5.12, 22.46 ± 1.98, 40.35 ± 6.64, 6.31 ± 4.74; rehydration ratio of 0.48 ± 0.07; and total carotenoids of 163.83 ± 17.38 μg/g or 67.38%, respectively, all at a 95% prediction interval. open access Md Saleh, Rosalizan Binti Kulig, Boris Hensel, Oliver Sturm, Barbara doi:10.1111/jfpe.13314 publishedVersion ISSN 1745-4530 Issue 2 Journal of Food Process Engineering e13314 Volume 43
The following license files are associated with this item:
:Urheberrechtlich geschützt