carrot garlic drying

carrot garlic drying - Eur Food Res Technol (2003) 218:6873...

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Eur Food Res Technol (2003) 218:68–73 DOI 10.1007/s00217-003-0791-3 ORIGINAL PAPER Taner Baysal · Filiz Icier · Seda Ersus · Hasan Yıldız Effects of microwave and infrared drying on the quality of carrot and garlic Received: 17 March 2003 / Revised: 18 August 2003 / Published online: 31 October 2003 # Springer-Verlag 2003 Abstract The effects of microwave and infrared drying on the quality of carrot and garlic were studied and compared with the effects of conventional hot air (tray drier for carrot and fluid bed drier for garlic) drying. The quality of carrot and garlic were evaluated by instrumen- tal and sensory analysis. Rehydration, moisture content, water activity, particle density, bulk density, porosity and colour values were obtained for microwave, infrared and hot-air dried vegetables. In addition, total moisture content versus time was represented by drying rate curves of carrot and garlic samples. Finally, free moisture content versus drying rate were compared for the three different drying methods. Keywords Microwave · Infrared · Hot air · Carrot · Garlic · Drying Introduction The dehydration technique is probably the oldest and the most important method of food preservation practiced by humans. The removal of moisture prevents the growth and reproduction of microorganisms which cause decay, and minimizes many of the moisture-mediated deteriora- tive reactions. It brings about substantial reduction in weight and volume, minimizing packaging, storage and transportation costs and enables storability of the product under ambient temperatures [1]. Owing to changing lifestyles, especially in the developed world, there is now a great demand for a wide variety of high quality dried products with emphasis on freshness and conve- nience. Carrot and garlic are cultivated widely in Turkey and both are important to the dried vegetable industry. The quality of the product is important in carrot and garlic dehydration processes. During dehydration many changes take place; structural and physic-chemical modifications effect the final product quality, and the quality aspects involved in dry conservation in relation to the quality of fresh products and applied drying techniques. Hot-air drying is the most widely used method for production of dehydrated vegetables. Major problems associated with air dehydration are considerable shrinkage caused by cell collapse following the loss of water, poor rehydration characteristics of the dried product and unfavourable changes in colour, texture, flavour and nutritive value caused by drying [2]. In recent years, the improvement of quality retention of dried products by altering drying process and/or pre- treatment has been a research goal. In this respect, novel drying methods including vacuum, infrared, microwave, freeze- and osmotic drying of carrots [3, 4, 5, 6, 7] and garlic [8, 9, 10, 11, 12, 13, 14, 15] have been the subjectof extensive research.
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This note was uploaded on 01/07/2011 for the course CHE 6906 taught by Professor - during the Spring '10 term at University of Florida.

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carrot garlic drying - Eur Food Res Technol (2003) 218:6873...

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