Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots
| Autor: | Juana Frias, Mónica Ullate, Concepción Vidal-Valverde, Elena Peñas |
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| Přispěvatelé: | Ministerio de Ciencia e Innovación (España), Consejo Superior de Investigaciones Científicas (España) |
| Rok vydání: | 2010 |
| Předmět: |
Vitamin
chemistry.chemical_classification Vitamin C Blanching medicine.medical_treatment Carotene General Chemistry Ascorbic Acid Ascorbic acid Convection beta Carotene Daucus carota chemistry.chemical_compound chemistry beta-Carotene medicine Ultrasonics Food science Desiccation General Agricultural and Biological Sciences Carotenoid Nutritive Value Legume |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname Digital.CSIC: Repositorio Institucional del CSIC Consejo Superior de Investigaciones Científicas (CSIC) |
| Popis: | Convective air drying and power ultrasound effects on vitamin C and β-carotene contents in carrots were studied. For convective air drying, a central composite face-centered design fitting temperature between 40 and 65 °C and air flow rate between 2 and 6 × 10−1 m/s were used; previously, carrots were blanched. Likewise, ultrasound drying was performed on both unblanched and blanched carrots at 20, 40, and 60 °C for 120, 90, and 75 min, respectively. Blanching had a sharp effect on vitamin C and β-carotene degradation (80−92% retentions, respectively), and convective air drying led to further losses (32−50% and 73−90% retentions, respectively). According to the response surface model, a combination of 40 °C and 6 × 10−1 m/s will maximize vitamin C retention in dried carrots, whereas 40 °C and 3.3 × 10−1 m/s will ensure the highest β-carotene content. Ultrasound drying caused higher vitamin C and β-carotene retention (82−92% and 96−98%, respectively) than convective air drying. Blanched carrots dehydrated by ultrasound showed retentions of 55% and 88% of vitamin C and β-carotene, respectively. Ultrasound drying at 20 °C for 120 min caused the maximum vitamin C and β-carotene contents. Therefore, power ultrasound may be considered a valuable tool to obtain high nutritive dehydrated carrots. This work has been funded by the Ministry of Science and Innovation of Spain (project AGL2007-63462). E.P. and M.U. thank CSIC for funding JAE-doc and JAE-tec grants, respectively. |
| Databáze: | OpenAIRE |
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