Title:Time Evolution of Physicochemical Properties of Carrots During the Drying Process
Volume: 3
Issue: 2
Author(s): Ana Rita P. Calado, Joao Carlos Gonçalves, Paula M. R. Correia and Raquel P. F. Guiné
Affiliation:
Keywords:
Carrot, convective drying, time evolution, data fitting, chemical properties, physical properties.
Abstract: This study is aimed to determine the properties of Nantes carrots while drying by hot air at
three different temperatures (50, 60 and 70 ºC). The chemical properties evaluated were: moisture, protein,
fibre, ash, sugars and water activity, and the physical properties were: texture, color, density and
porosity. The results showed that the drying at 70 ºC affected mostly the chemical properties analyzed.
Regarding the texture, similar changes were recorded in terms of hardness, gumminess and chewiness
at the temperature of 70 ºC that affected these properties the most. Regarding color, in general the variations
in a* and b* along drying were not meaningful, although some discoloration was observed (increase
in L*). The porosity increased due to the decrease in humidity. The final porosity measured for the carrots dried at
70 ºC was; however, lower than those for 50 and 60 ºC.
