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Optimisation of convective drying of carrots using selected processing and quality indicators
Author(s) -
GamboaSantos Juliana,
Soria Ana C.,
Fornari Tiziana,
Villamiel Mar,
Montilla Antonia
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12076
Subject(s) - maillard reaction , shrinkage , convection , evaporation , chemistry , moisture , water content , central composite design , pulp and paper industry , food science , response surface methodology , chromatography , materials science , thermodynamics , composite material , organic chemistry , physics , geotechnical engineering , engineering
Summary The effect of drying temperature (40–65 °C) and air rate (2–6 m s −1 ) on the formation of Maillard reaction indicators and vitamins content of carrots dehydrated by convection has been investigated. The range of assayed processing conditions, based on a previous central composite face design (CCD), led to moderate changes in the studied parameters, even under the most severe conditions. In addition, the drying kinetic of the process was studied taking into account the experimental quantitation of shrinkage, which allowed the determination of a first drying period with a constant rate of water evaporation per unit of exchange surface. The slope of the first drying period, the moisture loss during the first hour of drying and the level of quality parameters (Maillard reaction indicators and vitamins) were correlated with processing conditions with high accuracy. For the prototype here used, the optima temperature and air rate to maximise the desirability function (0.77) were 46 °C and 4.9 m s −1 .