| Autor: |
Chen, Qinqin, Song, Huihui, Bi, Jinfeng, Chen, Ruijuan, Liu, Xuan, Wu, Xinye, Hou, Haonan |
| Předmět: |
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| Zdroj: |
International Journal of Food Engineering; Aug2019, Vol. 15 Issue 8, pN.PAG-N.PAG, 10p |
| Abstrakt: |
Optimum technology and quality evaluation of short- and medium-wave infrared radiation (SMIR) dried carrot slices were studied. Effects of drying temperature, drying time and infrared power of SMIR drying on the moisture content, color parameter and β-carotene content of dehydrated carrot slices were investigated. The experimental data were well predicted by a modified second-order polynomial model. Drying temperature and drying time had significant effects on moisture content, color parameter and β-carotene content. However, infrared power only showed significant effect on the moisture content. Response surface method (RSM) was used for optimization of SMIR drying of carrot slices, and the optimum condition was found as drying time of 50 min, infrared power of 1125 W, and drying temperature of 70 °C. SMIR dried products were proved to be favorable by comparing with hot-air dried ones due to its higher rehydration ratio (6.89) and β-carotene content (462.48 μg/g). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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