Drying behavior of carrots dried in a spout-fluidized bed dryer

The effect of water blanching treatment and the inlet air temperature on drying kinetics as well as the quality attributes of carrot cubes dried in a spout-fluidized bed dryer at 60, 70, 80, and 90 degrees C were analyzed. The material shrinkage and the rehydration potential were calculated to assess the changes in quality of dried carrots. It was found that the value of the air velocity during the drying of carrot cubes in a spout-fluidized bed dryer should be related to the moisture content of the carrot particles. A high value of air velocity at the beginning of the drying cycle and a lower value for the later stages were also required. The linear equation was correlated to the data of shrinkage of raw and blanched carrots. Blanching significantly influenced the coefficients in the shrinkage model derived for drying of carrot cubes in a spout-fluidized bed dryer, while drying temperature did not influence the shrinkage of carrot particles. The intensity of heat and mass transfer during spout-fluidized drying of carrot cubes was dependent on the drying temperature. A correlation was developed to calculate the values of effective moisture diffusivity of dried carrot cubes as a function of the moisture content and temperature of the material. It was observed that for any given time of rehydration, both the moisture content and the rehydration ratio calculated for samples dried at 60 degrees C were higher than for samples dried at temperatures of 60, 70, 80, and 90 degrees C.