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Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying

Paper ID Volume ID Publish Year Pages File Format Full-Text
19454 43066 2011 12 PDF Available
Title
Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying
Abstract

Carrot is one of the important root crops cultivated worldwide. In many cases, carrot must be dried prior to its use. Although hot air drying is one of the most common methods for drying carrots, it is well known that hot air drying leads to much quality degradation of a dried product. To alleviate the adverse effect of hot air drying many pretreatment methods have been proposed. In this study, the effects of pretreatments with citric acid, which is used as an anti-darkening agent and a texture-modifier, were investigated. Carrots were soaked in citric acid to pH of either 4 or 5 or blanched in citric acid to pH of either 4 or 5 prior to hot air drying. Untreated carrots, carrots soaked in water and carrots blanched in water were used as control samples. The effects of pretreatments, in combination with hot air drying at 70, 80 and 90 °C, on selected physicochemical properties of dried carrots, namely, color, shrinkage, rehydration ability, β-carotene content and cis–trans isomerization of β-carotene, were evaluated. It was noted that carrots, which were soaked and blanched in citric acid, were redder than the untreated sample. Although shrinkage of pretreated carrots was higher, the rehydration ability of the pretreated carrots was higher than that of the untreated sample. The β-carotene content of carrots with no pretreatment decreased continuously, whereas the contents of β-carotene in citric acid soaked and blanched carrots tended to be unchanged. However, isomerization of β-carotene in all samples was not significantly different.

Keywords
β-Carotene; Blanching; Carrot; Citric acid; Cis–trans isomerization; Microstructure; Physicochemical properties; Pretreatment; Soaking
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Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 2, April 2011, Pages 116–127
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us