A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods

A novel drying technique using a combination of ultrasound and vacuum dehydration was developed to shorten the drying time and improve the quality of carrot slices. Carrot slices were dried with ultrasonic vacuum (USV) drying and vacuum drying at 65 °C and 75 °C. The drying rate was significantly influenced by the drying techniques and temperatures. Compared with vacuum drying, USV drying resulted in a 41–53% decrease in the drying time. The drying time for the USV and vacuum drying techniques at 75 °C was determined to be 140 and 340 min for carrot slices, respectively. The rehydration potential, nutritional value (retention of β-carotene and ascorbic acid), color, and textural properties of USV-dried carrot slices are predominately better compared to vacuum-dried carrot slices. Moreover, lower energy consumption was used in the USV technique. The drying data (time versus moisture ratio) were successfully fitted to Wang and Singh model.