Effect of drying technologies on the content of moisture and carotenoids in carrot pomace
2007
Zhang Xuejie | Zhao Yongbin | Yin Mingan
Chinese. 胡萝卜汁加工中产生了大量的废渣，需要较佳的干燥工艺保存好胡萝卜渣中的类胡萝卜素，以利于综合利用。采用热风干燥、真空干燥以及联合干燥工艺对胡萝卜渣干燥过程中含水量及类胡萝卜素的动态变化规律进行研究与比较。采用先热风85℃干燥45 min后再真空75℃干燥，当胡萝卜渣含水量达到8%时，干燥时间最短，为135 min，类胡萝卜素的损失率最少，仅为2.1%。热风－真空联合干燥技术能在较短的干燥时间内较大程度地保存胡萝卜渣中的类胡萝卜素，为较佳的胡萝卜渣干燥工艺。
Show more [+] Less [-]English. Carrot pomace was produced when processing carrot juice and needed better drying technique to keep the carotenoid well for further comprehensive utilization. Hot-air drying, vacuum drying, and combination drying techniques (hot-air drying + vacuum drying), were done to investigate the effect of drying techniques on the moisture and carotenoid content of carrot pomace. When the moisture of dried pomace reached 8%, the combination drying technique was optimal, i.e., firstly drying the carrot pomace by hot-air at 85℃ for 45 min, then vacuum drying at 75℃ for 90 min, which only resulted in 2.1% loss of carotenoid. The hot air-vacuum combination drying technique can keep the carotenoids of carrot pomace well within the short drying time, which will be helpful for the further utilization of carrot pomace.
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This bibliographic record has been provided by Institute of Agricultural Information, Chinese Academy of Agricultural Sciences