Abstract
Finding the technological mode of cold drying process of carrot product was the major aim of this study. The experiments were carried out according to experimental plannings. Results obtained were to build the multi-objective optimization problem to describe relationships between objective functions with technological factors (temperature of moisture condensation, temperature of cold drying chamber, velocity air (or drying agents) and time of cold drying) of cold drying process of carrot product. By the Restricted Area Method (RAM), solving the multi-objective optimization problem was found out the technological mode of the cold drying process of carrot product as follows: temperature of moisture condensation was $Z_1^{opt} = 15.62°C$, temperature of cold drying chamber was $Z_2^{opt} = 35.79°C$, velocity air (or drying agents) was $Z_3^{opt} = 11.74m/s$ and the time of cold drying process was $Z_4^{opt} = 16.05h$. Corresponding to these optimal factors, the objective functions reached the minimum value in terms of the final product, including the energy consumption of $y_{1P}^R = 1.62kWh/kg$, the residual water content of $y_{2P}^R = 4.52%$, the anti-rehydration capacity of $y_{3P}^R = 6.43%$ (Correspondingly IR = 93.57%) and the loss of total β-caroten inside carrotof $y_{4P}^R =4.45%$.
Highlights
The carrots are a kind of vegetable, they have been grown very popularly for thousands of years
In Vietnam, carrots are very pupolarly planted from north to south
Dual digital thermometer (T.P.34-23) and temperature sensor were used to determine the temperature of moisture condensation, the temperature of cold drying chamber during the cold drying process with the range of 0 to 1000C and the error of 0.5 °C
Summary
The carrots are a kind of vegetable, they have been grown very popularly for thousands of years. The problem posed here is how to determine the technological mode for the cold drying process of carrot product in order that carrot after cold drying have the best quality, which mean we determine optimal technological factors in order that the outputs reach the minimal level (Fig. 2), including: the energy consumption per weight (y1, kWh/kg), the residual water content (y2, %), the anti-rehydration capacity (y3, %) and the loss of total β-carotene in carrot (y4, %) of the final product), (Dzung, 2011). This is problem that appears regularly in reality and in different fields. Technol., 13(1): 64-74, 2016 Fig. 2: Diagram of subjects of cold drying process
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