Peruvian carrot chips obtained by microwave and microwave-vacuum drying

Abstract

Peruvian carrot is a root from South America. Despite its nice taste and health-promoting effects, commercialization of Peruvian carrot is restricted due to its short shelf life and post-harvest losses. This study aimed to obtain Peruvian carrot chips at different drying processes. The comparison with convective drying at 70 °C (CD-70) showed that the microwave (MW) and microwave vacuum (MWV) technologies improved the quality of the chips (at 100, 250, and 400 W). It was found that a shortening in the drying time caused by the microwave power level partially controlled the textural collapse and crispness, besides reducing hardness and shrinkage characteristics and preserving β-carotene content. However, it also promoted phenolic compound degradation and color changes. The vacuum application in microwave drying (MWV) maintained the physical improvement observed in MW besides aiding in preserving phenolic compounds, β-carotene, and color changes. The results suggested that MWV-100 drying of Peruvian carrots was able to produce chips with suitable physical and nutritional quality.