Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques

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dc.date.accessioned2021-05-25T09:42:05Z
dc.date.available2021-05-25T09:42:05Z
dc.date.issued2021-03-21
dc.description.sponsorshipGefördert im Rahmen des Projekts DEALger
dc.identifierdoi:10.17170/kobra-202105183914
dc.identifier.urihttp://hdl.handle.net/123456789/12846
dc.language.isoengeng
dc.relation.doidoi:10.1007/s11947-021-02609-y
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectdrying strategyeng
dc.subjectdynamic drying behavioureng
dc.subjectcarotenoid retentioneng
dc.subjectnon-invasive measurementeng
dc.subject.ddc580
dc.subject.ddc630
dc.subject.swdTrocknungger
dc.subject.swdTrocknungsverhaltenger
dc.subject.swdKarotteger
dc.subject.swdLebensmittelqualitätger
dc.subject.swdMessungger
dc.titleInvestigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniqueseng
dc.typeAufsatz
dc.type.versionpublishedVersion
dcterms.abstractThe 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.eng
dcterms.accessRightsopen access
dcterms.creatorRaut, Sharvari
dcterms.creatorMd Saleh, Rosalizan Binti
dcterms.creatorKirchhofer, Phil
dcterms.creatorKulig, Boris
dcterms.creatorHensel, Oliver
dcterms.creatorSturm, Barbara
dcterms.source.identifiereissn:1935-5149
dcterms.source.issueIssue 6
dcterms.source.journalFood and Bioprocess Technologyeng
dcterms.source.pageinfo1067-1088
dcterms.source.volumeVolume 14
kup.iskupfalse

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