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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong


IMPACT FACTOR 2017: 0.923

CiteScore 2017: 0.98

SCImago Journal Rank (SJR) 2017: 0.323
Source Normalized Impact per Paper (SNIP) 2017: 0.505

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1556-3758
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Volume 14, Issue 5-6

Issues

Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods

Bengang Wu
  • School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
  • Other articles by this author:
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/ Zhongli Pan
  • Healthy Processed Foods Research Unit, West Regional Research Center, USDA-ARS, 800 Buchanan Street, Albany, CA 94710, USA
  • Department of Biological and Agricultural Engineering, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
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/ Baoguo Xu
  • School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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/ Junwen Bai
  • School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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/ Hamed M. El-Mashad
  • Department of Biological and Agricultural Engineering, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
  • Agricultural Engineering Department, Mansoura University, Daqahliyah, El Mansoura, Egypt
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/ Bei Wang
  • School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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/ Cunshan Zhou
  • School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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/ Haile Ma
  • Corresponding author
  • School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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Published Online: 2018-07-05 | DOI: https://doi.org/10.1515/ijfe-2017-0384

Abstract

The objective of this study was to investigate the processing parameters and quality of carrots under sequential infrared (IR) dry-blanching and (1) hot air drying (IRB-HAD), (2) infrared drying (IRB-IRD), and (3) Infrared-hot air drying (IRB-IRHAD). Water blanching at 90oC was used for comparison. The quality of dried carrot was evaluated based on vitamin C content, rehydration ratio, color, shrinkage and hardness. Applying IR dry-blanching for 15 min resulted in the reductions of about one log in peroxidase (POD) activities and 54 % in moisture reduction. A notable change in the surface color and retention of vitamin C were obtained with IR blanching. IRB-IRD and IRB-IRHAD had higher drying rates and higher quality. The recommended processing parameters for IRB-IRHAD are IR blanching for 15 min, followed by IR drying to a moisture content of 30–40 % wet basis (w.b.), and then finished by HA drying to a targeted MC (8 % w.b.).

Keywords: carrot; infrared; hot air; dry-blanching; drying

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About the article

Received: 2017-12-11

Accepted: 2018-05-24

Revised: 2018-03-19

Published Online: 2018-07-05


Citation Information: International Journal of Food Engineering, Volume 14, Issue 5-6, 20170384, ISSN (Online) 1556-3758, DOI: https://doi.org/10.1515/ijfe-2017-0384.

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