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In order to improve the drying rate and to reduce the energy consumption of vegetables and fruits, carrots chips are treated with ultrasonic with different frequency, time, and different temperature. The hot air drying rate of treated carrots chips is determined and, meanwhile, several quality parameters, such as the shrinkage and rehydration rate of samples with pretreatment are determined to compare with those of untreated samples. The results indicate that the drying rate of carrots chips can be improved by ultrasonic pretreatment, and 70 kHz for pretreatment frequency, 45 min for pretreatment time and 25°C for pretreatment temperature is the optimum treated parameters.

The Effect of Ultrasound Pre-treatment on the hot air Drying Rate of Carrots