Effect of variety on drying characteristics and selected quality attributes of dried carrots

The effects of variety on drying characteristics, color, and water absorption of carrots were investigated. Six different varieties of carrots, viz. Kazan, Maxima, Nandor, Nektarina, Simba, and Tito were evaluated. The hot air drying characteristics of carrot cubes dried under forced convection conditions were determined and drying data were analyzed to obtain parameters of Page and first-order kinetic models as well as moisture diffusivity. Color characteristics were determined for fresh, dried, and dehydrated samples by measuring lightness (L*), redness (a*), and yellowness (b*). Water absorption data were analyzed for ground samples. It was observed that drying characteristics, such as color and water absorption were significantly influenced by variety. The varieties of Kazan and Nektarina were found to be characterized by highest and lowest moisture diffusivity of 7.52 x 10(-9) and 3.31 x 10(-9) m(2)/s respectively. Kazan variety was also characterized by shortest drying time. The lowest changes in color caused by drying were observed for Tito variety. The variety of Kazan was characterized by the highest resistances to color changes affected by drying followed by rehydration. Nandor and Tito varieties displayed the highest water absorption near to 560 g/100g. The best drying characteristics and good water absorption accompanied by the high color attributes of dried and rehydrated samples implies that Kazan variety is expected to be the most useful to drying industry.