Abstract
The integration of both microwave and conventional convective drying techniques (MCD) has notably boosted the efficiency and effectiveness of carrot slice drying. This combination has led to improvements in energy utilization without harmful influence on the quality of the dried carrots. The shortest dehydration time (20 ± 1 min) and the lowest energy consumption (0.220 ± 0.011 kWh), as well as the lowest water holding capacity (705.88 ± 4.97 g H20 g dm-1), had the model of carrot slices dried on 15 seconds of microwave drying on 900W, and 7 seconds of convective drying on 180 °C. The color modification, particularly the change in pigment concentration from its natural state in fresh carrots, was a result of employing the MCD method. The drying time had no impact on color pigment characteristics, unlike the energy model. The values of red, gree and blue color are the highest for the of carrot slices dried on 9 seconds of microwave drying on 900W, and 12 seconds of convective drying on 200°C.
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
