Abstract
Radiofrequency (RF) drying is a revolutionary technique gaining prominence in the food industry. The present study delves into the drying of carrot slices within industrial settings, employing cutting-edge RF technology. The entire drying operation was optimized using response surface methodology, and the effect of process parameters on the physico-chemical properties of carrot slices was noted. Optimized process parameters were found to be at the initial moisture content of 89.86% with an electrode distance of 210 mm and a thickness of carrot slice at 4.75 mm. Page model was found to be most suitable as it explains most of the variations in the moisture ratio. High moisture diffusivity was noted for RF-treated samples which indicates faster drying rates. This project on optimizing and modeling carrot slice drying in industrial RF systems holds immense industrial relevance, promising increased efficiency, improved product quality, and sustainable practices in vegetable processing.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
