Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying

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Author list: Hiranvarachat B., Devahastin S., Chiewchan N.

Publisher: Elsevier

Publication year: 2011

Journal: Food and Bioproducts Processing (0960-3085)

Volume number: 89

Issue number: 2

Start page: 116

End page: 127

Number of pages: 12

ISSN: 0960-3085

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-79951591742&doi=10.1016%2fj.fbp.2010.03.010&partnerID=40&md5=2b7697bdfc96c41043ee92170075f850

Languages: English-Great Britain (EN-GB)

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Abstract

Carrot is one of the important root crops cultivated worldwide. In many cases, carrot must be dried prior to its use. Although hot air drying is one of the most common methods for drying carrots, it is well known that hot air drying leads to much quality degradation of a dried product. To alleviate the adverse effect of hot air drying many pretreatment methods have been proposed. In this study, the effects of pretreatments with citric acid, which is used as an anti-darkening agent and a texture-modifier, were investigated. Carrots were soaked in citric acid to pH of either 4 or 5 or blanched in citric acid to pH of either 4 or 5 prior to hot air drying. Untreated carrots, carrots soaked in water and carrots blanched in water were used as control samples. The effects of pretreatments, in combination with hot air drying at 70, 80 and 90 °C, on selected physicochemical properties of dried carrots, namely, color, shrinkage, rehydration ability, β-carotene content and cis-trans isomerization of β-carotene, were evaluated. It was noted that carrots, which were soaked and blanched in citric acid, were redder than the untreated sample. Although shrinkage of pretreated carrots was higher, the rehydration ability of the pretreated carrots was higher than that of the untreated sample. The β-carotene content of carrots with no pretreatment decreased continuously, whereas the contents of β-carotene in citric acid soaked and blanched carrots tended to be unchanged. However, isomerization of β-carotene in all samples was not significantly different. © 2010 The Institution of Chemical Engineers.

Keywords

Carrot, Cis-trans isomerization