Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwave
Drying is a single operation employed to prolong the life of a large quantity of vegetables. Carrot (Daucus carota) drying has been the subject of many studies. This plant has been highlighted in the human diet for having high nutritional value, mainly due to the high content of β-carotene. In this...
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Brazilian Society of Chemical Engineering
2014-06-01
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doaj-2e6a71ec617b444d83c3223bfd58176a2020-11-24T23:04:41ZengBrazilian Society of Chemical EngineeringBrazilian Journal of Chemical Engineering0104-66322014-06-0131240341210.1590/0104-6632.20140312s00002668S0104-66322014000200013Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwaveR. Béttega0J. G. Rosa1R. G. Corrêa2J. T. Freire3Universidade Federal de São CarlosUniversidade Federal de São CarlosUniversidade Federal de São CarlosUniversidade Federal de São CarlosDrying is a single operation employed to prolong the life of a large quantity of vegetables. Carrot (Daucus carota) drying has been the subject of many studies. This plant has been highlighted in the human diet for having high nutritional value, mainly due to the high content of β-carotene. In this work, carrot drying behavior was studied in a regular microwave dryer and a vacuum microwave dryer. A vacuum of 450 mmHg was applied for drying of carrot in different geometrical shapes (cubes, discs and sticks). The samples were dried at power ratings of 1.0 W/g, 1.5 W/g and 2.0 W/g for both methods of drying. The evolution of physical properties such as density, volume and porosity was monitored and related to the moisture content of the sample and to the method of drying and power rating used. The geometric shape of the sample influenced the drying kinetics and it was verified that the cubic form was responsible for a slower drying. The application of vacuum showed no major changes in the drying kinetics in microwave but influenced the physical properties of the material. The influence of power ratings on the content of β-carotene was also evaluated and discussed. The main difference observed was the lower shrinkage of the samples dried in the vacuum microwave compared to those dried only in microwave.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322014000200013&lng=en&tlng=enDryingCarrotVacuum microwaveβ-carotene |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
R. Béttega J. G. Rosa R. G. Corrêa J. T. Freire |
spellingShingle |
R. Béttega J. G. Rosa R. G. Corrêa J. T. Freire Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwave Brazilian Journal of Chemical Engineering Drying Carrot Vacuum microwave β-carotene |
author_facet |
R. Béttega J. G. Rosa R. G. Corrêa J. T. Freire |
author_sort |
R. Béttega |
title |
Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwave |
title_short |
Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwave |
title_full |
Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwave |
title_fullStr |
Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwave |
title_full_unstemmed |
Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwave |
title_sort |
comparison of carrot (daucus carota) drying in microwave and in vacuum microwave |
publisher |
Brazilian Society of Chemical Engineering |
series |
Brazilian Journal of Chemical Engineering |
issn |
0104-6632 |
publishDate |
2014-06-01 |
description |
Drying is a single operation employed to prolong the life of a large quantity of vegetables. Carrot (Daucus carota) drying has been the subject of many studies. This plant has been highlighted in the human diet for having high nutritional value, mainly due to the high content of β-carotene. In this work, carrot drying behavior was studied in a regular microwave dryer and a vacuum microwave dryer. A vacuum of 450 mmHg was applied for drying of carrot in different geometrical shapes (cubes, discs and sticks). The samples were dried at power ratings of 1.0 W/g, 1.5 W/g and 2.0 W/g for both methods of drying. The evolution of physical properties such as density, volume and porosity was monitored and related to the moisture content of the sample and to the method of drying and power rating used. The geometric shape of the sample influenced the drying kinetics and it was verified that the cubic form was responsible for a slower drying. The application of vacuum showed no major changes in the drying kinetics in microwave but influenced the physical properties of the material. The influence of power ratings on the content of β-carotene was also evaluated and discussed. The main difference observed was the lower shrinkage of the samples dried in the vacuum microwave compared to those dried only in microwave. |
topic |
Drying Carrot Vacuum microwave β-carotene |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322014000200013&lng=en&tlng=en |
work_keys_str_mv |
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