Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8890218 | LWT - Food Science and Technology | 2018 | 33 Pages |
Abstract
Sequential infrared (IR) blanching and hot air (HA) drying is a sustainable technology with high processing and energy efficiency. To develop a healthy crispy carrot snack, the carrot slices were blanched with IR at different intensities followed by HA drying at different temperatures. The results showed that IR blanching reduced the drying time at 60, 70 and 80â¯Â°C by 32.3%, 41.1% and 45.0%, respectively, and produced redder and crispier products with less residual peroxidase (POD) activity, compared to the treatments without blanching. In addition, the sequential IR blanched and HA dried carrot chips had 14.39%, 19.66% and 19.03% higher vitamin C contents than unblanched HA dried chips at 60â¯Â°C, 70â¯Â°C and 80â¯Â°C, respectively. IR blanching resulted in lower total carotenoid loss of the dried carrot samples. The optimal conditions for drying carrot chips were IR heating at 552â¯W power for 110â¯s by placing the samples at 70â¯mm from the emitter, for IR blanching, followed by HA drying at 80â¯Â°C for 45â¯min. In summary, sequential IR blanching and HA drying has a potential application in producing carrot snacks with improved sensory and nutritional quality.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Jing Chen, Chandrasekar Venkitasamy, Qun Shen, Tara H. McHugh, Ruihong Zhang, Zhongli Pan,