Effect of Processing Conditions on Drying Kinetics and Particle Microstructure of Carrot

Abstract

The drying of carrot particles (6 mm × 6 mm × 12 mm) was studied in a tunnel dryer; a vacuum-freeze dryer, either with or without infrared radiation; a pulsed fluidized-bed dryer assisted by microwave radiation; and combinations of these methods. The effect of two freezing rates (quick freezing in liquid nitrogen and slow freezing in a household freezer) was also studied. The drying kinetics for these drying methods were determined and modeled, and the dried products were subjected to texture (hardness), color, and rehydration analysis, as well as 2D and 3D image analysis of pictures from scanning electron microscope. The combination of freeze drying with other dehydration techniques reduces the drying time by 6–70%, although, in general, the structural damage increases with respect to freeze drying alone. The hybrid drying systems did not show significant differences in drying times either for quick- or slow-frozen samples. The combination of freeze drying followed by conventional drying reduces the drying time between 23 and 40% on average. The Page empirical model represents adequately the entire drying process for combined methods, with specific parameters for each drying zone. The values of effective diffusivity calculated with the simplified constant diffusivity model agree with those reported in the literature.