Abstract
The study was conducted to evaluate the effect of pre-treatments (0.1%KMS, 0.2%KMS, 0.3%KMS and blanching) and drying methods (mechanical drying and solar drying) on the dehydration and rehydration characteristics of carrot. The two drying methods yielded dehydrated products with different dehydration ratio, rehydration ratio, co-efficient of reconstitution and moisture content in both the dehydrated and rehydrated materials. It was seen that the drying time has been influenced by pre-treatments and drying methods. Pre-treatments increased drying time (for 0.3%KMS) and higher drying time (for 0.3%KMS) was required in solar drying. Pre-treatment, drying methods and boiling time affected the various rehydration properties. Highest rehydration ratio (3.70) and co-efficient of reconstitution (0.48) values were found for 0.1% KMS pre-treated mechanically dried and 0.2% KMS pre-treated solar dried carrots, respectively. Mechanical drying method was found better both for dehydration and rehydration properties for all the pre-treatments for example, 0.1%KMS pre-treated carrot gave co-efficient of reconstitution 0.48, while this value was 0.45 for same pre-treatment in solar drying.
Highlights
The carrot (Daucus carota) is a root vegetable, usually orange, purple, red, white or yellow in color, with a crisp texture when fresh
The experiment was conducted in the laboratory of the Department of Food Technology and Rural Industries (DFTRI), Bangladesh Agricultural University, Mymensingh, Bangladesh
After 5 minutes, the carrot slices were separated from the solution and the surface water of carrot slices were removed by blotting with filter paper
Summary
The carrot (Daucus carota) is a root vegetable, usually orange, purple, red, white or yellow in color, with a crisp texture when fresh It is a rich source of β-carotene and contains other vitamins, like thiamine, riboflavin, vitamin B-complex and minerals. Processing of carrots into products like canned slices, juice, concentrate, pickle, preserve, cake, and halwa are some of the methods to make this important vegetable available throughout the year. In mechanical dryer temperature usually remains higher than solar dryer This leads to high production rates and improved quality products due to shorter drying time and reduction of the risk of insect infestation and microbial spoilage. Water to dried products, rate of heating and length of cooking are some of the important factors for reconstitution [9]. The present study has been conducted for analyzing the various effects of pre-treatments on the dehydration and rehydration characteristics of carrots and to observe the storage behavior of the dehydrated carrot
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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
