Influence of pre drying treatment on physical properties of carrots
2014
Barroca, M.J., Coimbra Inst. of Engineering (Portugal). Dept. of Biological and Chemical Engineering | Serio, S.A., Polytechnic Inst. of Viseu (Portugal). Agrarian School. Dept. of Food Industry | Guine, R.P.F, Polytechnic Inst. of Viseu (Portugal). Agrarian School. Dept. of Food Industry;Polytechnic Inst. of Viseu (Portugal) | Correia, P.M.R., Polytechnic Inst. of Viseu (Portugal). Agrarian School. Dept. of Food Industry;Polytechnic Inst. of Viseu (Portugal)
In the present work, the effect of pre-treatment with ascorbic acid on colour changes and texture was investigated during convective hot air drying at 60ºC. The pre-treatments were done at 0.25% and 1 % of ascorbic acid with treatment times of 60 and 90 minutes. Changes in colour and total colour difference were evaluated by the CIELab colour system and texture of dried carrots was accessed in terms of hardness, springiness, and cohesiveness. Regarding the total colour difference, soaking carrots in ascorbic acid at both concentrations and treatment times turned out to be an ineffective method for reducing the browning reactions during drying. With respect to textural attributes non-significant differences were observed in springiness and cohesiveness of untreated and pre-treated dried carrots but the hardness increased at a pre-treatment time of 90 minutes.
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