Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar-biomass hybrid dryer
Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar-biomass hybrid dryer
Date
2018
Authors
Delfiya, D.S.A.
Mohapatra, D.
Kotwaliwale, N.
Mishra, A.K.
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Abstract
The effect of microwave blanching time (0–3 min), followed by dipping in brine solution (sample to
solution ratio 0–4) prior to drying of carrot slices and shreds in solar-biomass hybrid dryer on the
final moisture content of the samples, drying rate, rehydration ratio, color change, textural firmness
change, and beta carotene content was studied using two-factor 3 level factorial design. Pretreatment
parameters were optimized using response surface methodology. As the microwave
blanching time increased, there was an increase in the drying rate, rehydration ratio, and beta carotene
content, with minimum changes in textural firmness, color, and final moisture content.
Increase in brine solution to sample ratio impacted the drying rate and beta-carotene content in
the samples, positively. Microwave blanching time of 3 min and brine solution to sample ratio of
2 were found to be the optimum pretreatment parameters for drying of carrot slices and shreds.
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Citation
J. Food Process. & Preserv. 42(2):doi.org/10.1111/jfpp.13510