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Infrared assisted dry-blanching and hybrid drying of carrot.

Vishwanathan, K. H. and Girish, K. G. and Umesh Hebbar, H. (2013) Infrared assisted dry-blanching and hybrid drying of carrot. Food and Bioproducts Processing, 91. pp. 89-94.

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Infrared (IR) blanching and IR assisted hot air (hybrid) drying of carrot slices were attempted and their performance (processing time, retention of vitamin C and rehydration characteristics) was compared with conventional blanching and drying techniques. Intermittent heating of carrot slices using IR radiation (chamber maintained at 180–240 ◦C) for 8–15 min resulted in desired level of enzyme inactivation. The time required for blanching of carrot slices (10 mm thick) using hot water, steam and IR radiation was 5, 3 and 15 min, respectively. Retention of water soluble vitamin C was higher (62%) in IR blanched carrot as compared to water (43%) and steam (49%) blanching. IR blanching reduced the moisture content by 13–23% (absolute). IR blanched samples dried by hybrid mode took ∼45% lesser time compared to water blanched–hot air dried samples. Higher rehydration moisture of dried samples indicated the retention of cell structure during IR blanching. Vitamin C retention was ∼39% higher in IR blanched–hybrid dried slices compared to water blanched–hot air dried. The study shows the potential application of dry-blanching and IR assisted hybrid drying in food processing for improving product quality.

Item Type: Article
Uncontrolled Keywords: Carrot; Dry-blanching; Hot air; Hybrid drying; Infrared; Peroxidase activity
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Mar 2013 04:27
Last Modified: 26 Mar 2013 04:27
URI: http://ir.cftri.res.in/id/eprint/11161

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