期刊
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
卷 14, 期 5-6, 页码 -出版社
WALTER DE GRUYTER GMBH
DOI: 10.1515/ijfe-2017-0384
关键词
carrot; infrared; hot air; dry-blanching; drying
资金
- Youth Natural Science Fund of Jiangsu Province [BK20150500, BK20170538]
- National Key Research and Development Program of China [2018YFD0700100, 2017YFE0105300, 2017YFD0400903]
- Senior Professional Research Start-up Fund of Jiangsu University [15JDG070]
The objective of this study was to investigate the processing parameters and quality of carrots under sequential infrared (IR) dry-blanching and (1) hot air drying (IRB-HAD), (2) infrared drying (IRB-IRD), and (3) Infrared-hot air drying (IRB-IRHAD). Water blanching at 90 degrees C was used for comparison. The quality of dried carrot was evaluated based on vitamin C content, rehydration ratio, color, shrinkage and hardness. Applying IR dry-blanching for 15 min resulted in the reductions of about one log in peroxidase (POD) activities and 54% in moisture reduction. A notable change in the surface color and retention of vitamin C were obtained with IR blanching. IRB-IRD and IRB-IRHAD had higher drying rates and higher quality. The recommended processing parameters for IRB-IRHAD are IR blanching for 15 min, followed by IR drying to a moisture content of 30-40% wet basis (w.b.), and then finished by HA drying to a targeted MC (8% w.b.).
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