Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage
| Autor: | Emre Tumer, Yahya Tulek |
|---|---|
| Rok vydání: | 2022 |
| Předmět: |
medicine.medical_treatment
Kinetics kinetic Fruits Reaction rate Degradation Carrot dehydrofreezing β-carotene medicine Osmotic Dehydration Fresh T1-995 TX341-641 Dehydration Food science Technology (General) Kinetic model Nutrition. Foods and food supply Chemistry Carotene food and beverages medicine.disease Vacuum drying beta-carotene Retention Food Science Biotechnology Osmotic dehydration |
| Zdroj: | Food Science and Technology, Volume: 42, Article number: e70220, Published: 23 JUN 2021 Food Science and Technology (2021) Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Issue: ahead, Published: 23 JUN 2021 |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/fst.70220 |
| Popis: | Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40 degrees C and 2 m/s airflow) and cryogenic methods after dehydrating them by different methods (osmotic dehydration, convective and vacuum drying). The effects of dehydration method, freezing conditions and storage time on beta-carotene amounts of dehydrofrozen carrots and the changes in beta-carotene content of dehydrofrozen carrots during storage for six months at -20 degrees C were investigated. The findings obtained in this study showed that the reaction representing the carotene change in the storage process took place in accordance with the first-degree kinetic model. The reaction rate constants (k) were affected by freezing conditions, and the k value decreased as the freezing temperature decreased. The beta-carotene losses were less in the storage process in the cryogenically frozen carrots compared to those frozen by the convective method. As the freezing temperature decreased, the half-life period increased. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|