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Hot Air Assisted Infrared Drying of Vegetables and Its Quality

Vishwanathan, K. H. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2010) Hot Air Assisted Infrared Drying of Vegetables and Its Quality. Food Science and Technology Research, 6 (5). pp. 381-388.

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Abstract

Hot air assisted infrared (IR) drying of potato and carrot is carried out and product quality is compared with hot air dried samples. The synergistic effect of hot air and IR during combined mode (hot air assisted IR) drying reduced the processing time by nearly 48% as compared to hot air drying alone, besides improving the quality of products. Higher rehydration ratio and lower browning index values are observed for combined mode dried products. Photomicrographs of dehydrated carrot and potato showed superiority of product structure for combined mode dried products. The IR dried carrot had higher (by 17%) retention of carotenoid than hot air dried sample. The processing conditions such as velocity and temperature of air affected the drying characteristics during combined mode drying. Higher values of effective diffusivity of water are observed with combined mode drying.

Item Type: Article
Uncontrolled Keywords: carotenoid, carrot, combined mode, hot air, infrared, potato
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2011 07:26
Last Modified: 28 Aug 2018 06:14
URI: http://ir.cftri.com/id/eprint/10401

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