EFFECT OF CARROT DRYING CONDITIONS ON SURFACE CAROTENE CONTENT AND DRYING CURVE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 1, Issue 6, June 2010, Page 355-366 PDF (406.57 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2010.82123 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Sh. M. El-Shehawy  1; H. E. El-Mashad2
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| 1Food Industries Dept., Fac. of Agriculture, Mansoura University, Egypt | ||||
| 2Agric. Engineering Dept., Fac. of Agric., Mansoura University, Egypt | ||||
| Abstract | ||||
| Because of the seasonal character of many fruits and vegetables, some affordable means of preserving in farm or home garden produce is necessary. This will prevent waste during the harvest season and extend the time, which food can be used, increasing the possibility of a year-round supply. Artificial drying, or simply laying the food under the sun is a popular traditional method of preserving fruits and vegetables in African and Asian countries. In areas where there is a shortage of water, it may be the only means of food preservation. However, excessive loss of carotenoids, which play an important role in human nutrition as natural antioxidants, can occur. So, this manuscript was carried out to show effect of carrot drying conditions such as, carrot shape (cubes, slices and flakes), blanching and drying temperatures (50, 60 and 70°C) on surface carotene content and drying curve. From obtained results, it could be concluded that studied drying conditions had a valuable effect on carotene content and drying curve. Also, calculated carrot drying and carotene equations will help to expect moisture content and surface carotene content after specific time at different temperatures. | ||||
| Keywords | ||||
| Drying temperatures; carrot shapes; blanching; drying curves and carotene content | ||||
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