Microwave Vacuum Drying of Shredded Carrots and Its Nutritional EvaluationInternational Journal of Food Engineering (2012)
AbstractMicrowave vacuum drying of shredded carrots to obtain highly nutritious carrot powder with β-carotene retention above 87% and practically zero solid losses is discussed. Response surface methodology has been used to optimize the drying parameters for shredded carrots. The experiments were carried out to investigate the combined effects of microwave power, vacuum chamber pressure and sample thickness on β-carotene retention. Shredded carrot powder was analyzed for colour retention, glucose and total protein retention, water activity, drying time and sensory responses. A model for the retention of β-carotene was established. A microwave input of 200 W and a pressure of 10 kPa, for a sample thickness of 7.1 mm, were determined to be the optimum conditions for dehydration. The drying data was analyzed by empirical models, viz., the Newton model, the Page model and the Handerson and Pabis model. The Page model was found to be the best fit for drying data as compared to other models with an R2 value of 0.99.
- microwave drying,
- response surface methodology,
Publication DateFebruary 10, 2012
Citation InformationVivek Avinash Chaughule and Bhaskar Narayan Thorat. "Microwave Vacuum Drying of Shredded Carrots and Its Nutritional Evaluation" International Journal of Food Engineering Vol. 7 Iss. 4 (2012)
Available at: http://works.bepress.com/vivek_chaughule/1/