Drying Characteristics and Quality Parameters of Microwave-Dried Grated Carrots

The effectiveness of various microwave-convective drying treatments was compared with convective drying to determine the most favourable treatments in terms of drying kinetics, specific energy consumption and dried product quality of grated carrots. The quality of the dried products differed among drying treatments depending on the microwave power level, pulse ratio and drying temperature. The intermittent microwave-convective drying at ambient temperature with a pulse ratio of 3.0 at 2.23 W g−1 provided considerable savings in drying time and specific energy consumption when compared to convective drying and produced high-quality product with better physical (colour and texture) and sensory attributes for carrots. The intermittent microwave-convective drying conducted at lower drying temperature with relatively long power-off time resulted in a more stable and gentle drying process and could be preferred to produce high-quality products.

[1]  H. H Nijhuis,et al.  Approaches to improving the quality of dried fruit and vegetables , 1998 .

[2]  Medeni Maskan,et al.  Microwave/air and microwave finish drying of banana , 2000 .

[3]  Sangeeta Prakash,et al.  Performance evaluation of blanched carrots dried by three different driers , 2004 .

[4]  Y. Soysal,et al.  Microwave Drying Characteristics of Parsley , 2004 .

[5]  Jun Wang,et al.  Drying characteristics and drying quality of carrot using a two-stage microwave process , 2005 .

[6]  Charles R. Buffler,et al.  Microwave cooking and processing , 1993 .

[7]  P. V. Bartels,et al.  Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms , 2001 .

[8]  Charles R. Buffler,et al.  Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist , 1995 .

[9]  Nuray Koca,et al.  Kinetics of colour changes in dehydrated carrots , 2007 .

[10]  Da-Wen Sun,et al.  Effect of Microwave-Vacuum Drying on the Carotenoids Retention of Carrot Slices and Chlorophyll Retention of Chinese Chive Leaves , 2004 .

[11]  Somchai Wongwises,et al.  EXPERIMENTAL STUDY ON DRYING OF CHILLI IN A COMBINED MICROWAVE-VACUUM-ROTARY DRUM DRYER , 2002 .

[12]  Taner Baysal,et al.  Effects of microwave and infrared drying on the quality of carrot and garlic , 2003 .

[13]  Da‐Wen Sun,et al.  Microwave–vacuum drying kinetics of carrot slices , 2004 .

[14]  L. Howard,et al.  Chemical Composition and Color of Strained Carrots as Affected by Processing , 1996 .

[15]  Juming Tang,et al.  Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.) , 2003 .

[16]  T. Durance,et al.  MICROWAVE and CONVECTIVE DRYING of POTATO SLICES , 1994 .

[17]  Y. Soysal,et al.  Intermittent microwave-convective drying of red pepper: drying kinetics, physical (colour and texture) and sensory quality. , 2009 .

[18]  O. Esturk,et al.  Intermittent and Continuous Microwave-Convective Air-Drying Characteristics of Sage (Salvia officinalis) Leaves , 2012, Food and Bioprocess Technology.

[19]  Zacharias B. Maroulis,et al.  EFFECT OF MICROWAVE DRYING ON SOME QUALITY PROPERTIES OF DEHYDRATED PRODUCTS , 1999 .

[20]  Mecit Halil Oztop,et al.  Drying of carrots in microwave and halogen lamp–microwave combination ovens , 2005 .

[21]  A. Mujumdar,et al.  Drying Kinetics and β‐Carotene Degradation in Carrot Undergoing Different Drying Processes , 2005 .

[22]  Sundaram Gunasekaran,et al.  PULSED MICROWAVE-VACUUM DRYING OF FOOD MATERIALS , 1999 .

[23]  H. Schuchmann,et al.  Influences of Drying and Storage of Lycopene-Rich Carrots on the Carotenoid Content , 2005 .

[24]  Zacharias B. Maroulis,et al.  KINETICS ON COLOR CHANGES DURING DRYING OF SOME FRUITS AND VEGETABLES , 1998 .

[25]  Joseph Miltz,et al.  Dehydration of carrots by a combination of freeze drying, microwave heating and air or vacuum drying , 1998 .

[26]  Suresh Prasad,et al.  Drying of garlic (Allium sativum) cloves by microwave-hot air combination , 2001 .

[27]  Christine H. Scaman,et al.  Characterization of vacuum microwave, air and freeze dried carrot slices , 1998 .

[28]  H. S. Ramaswamy,et al.  Microwave-assisted convective air drying of thin layer carrots , 1995 .

[29]  G.S.V. Raghavan,et al.  Microwave Finish Drying of Osmotically Dehydrated Cranberries , 2003 .

[30]  Patrick Perré,et al.  The importance of considering exchange surface area reduction to exhibit a constant drying flux period in foodstuffs , 2002 .

[31]  Paula Varela,et al.  Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree , 2012, Food and Bioprocess Technology.

[32]  B. Stępień.  Effect of vacuum-microwave drying on selected mechanical and rheological properties of carrot , 2008 .

[33]  R. Vadivambal,et al.  Changes in quality of microwave-treated agricultural products—a review , 2007 .

[34]  T. Ohlsson,et al.  Microwave-assisted air dehydration of apple and mushroom , 1998 .