Drying of carrots in slices with osmotic dehydration

Carrot is dried for consumption in the form of slices and cubes. The objective of this work was to find alternative ways for the conservation of carrot slices by osmotic dehydration with additional drying in heat. Pre-osmotic dehydration (temperature, immersion time and type of osmotic solution) bas...

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Principais autores:	Araújo, Paulyanna Medeiros de, Fonseca, José Roberto Locatelli, Magalhães, Margarida Maria dos Anjos, Medeiros, Maria de Fátima Dantas de
Formato:	article
Idioma:	English
Publicado em:	Academic Journals
Assuntos:	Osmotic solution Pre-osmotic dehydration Carrot Conservation
Endereço do item:	https://repositorio.ufrn.br/handle/123456789/45031 https://doi.org/10.5897/AJB12.1676
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id	ri-123456789-45031
record_format	dspace
spelling	ri-123456789-450312021-11-30T14:06:39Z Drying of carrots in slices with osmotic dehydration Araújo, Paulyanna Medeiros de Fonseca, José Roberto Locatelli Magalhães, Margarida Maria dos Anjos Medeiros, Maria de Fátima Dantas de Osmotic solution Pre-osmotic dehydration Carrot Conservation Carrot is dried for consumption in the form of slices and cubes. The objective of this work was to find alternative ways for the conservation of carrot slices by osmotic dehydration with additional drying in heat. Pre-osmotic dehydration (temperature, immersion time and type of osmotic solution) based on the results of humidity loss, solid gain, weight reduction and efficiency ratio of pre-dehydrated carrot slices were initially defined as the best conditions for this study. The osmotic solutions used were composed of NaCl (10%) and sucrose (50° Brix) named OD1 and sucrose (50° Brix) called OD2. The experiment of pre-osmotic dehydration of carrot slices in two temperature levels with complementary drying in heat with air circulation at 70°C was used. The best results were obtained with the solution OD1 at 60°C with immersion time of 60 min. The osmotic pre-treatment reduced the initial humidity of carrot slices, reducing the time for the product to reach the same humidity content 2021-11-26T13:37:02Z 2021-11-26T13:37:02Z 2014-07-03 article ARAÚJO, P. M.; FONSECA, J. R. L.; MAGALHES,, M. M. A. ; MEDEIROS,, M. F. D.. Drying of carrots in slices with osmotic dehydration. African Journal of Biotechnology, v. 13, p. 3061-3067, 2014. Disponível em: https://academicjournals.org/journal/AJB/article-abstract/26D765246221. Acesso em: 26 nov. 2021. http://dx.doi.org/10.5897/AJB12.1676. 1684-5315 https://repositorio.ufrn.br/handle/123456789/45031 https://doi.org/10.5897/AJB12.1676 en Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ application/pdf Academic Journals
institution	Repositório Institucional
collection	RI - UFRN
language	English
topic	Osmotic solution Pre-osmotic dehydration Carrot Conservation
spellingShingle	Osmotic solution Pre-osmotic dehydration Carrot Conservation Araújo, Paulyanna Medeiros de Fonseca, José Roberto Locatelli Magalhães, Margarida Maria dos Anjos Medeiros, Maria de Fátima Dantas de Drying of carrots in slices with osmotic dehydration
description	Carrot is dried for consumption in the form of slices and cubes. The objective of this work was to find alternative ways for the conservation of carrot slices by osmotic dehydration with additional drying in heat. Pre-osmotic dehydration (temperature, immersion time and type of osmotic solution) based on the results of humidity loss, solid gain, weight reduction and efficiency ratio of pre-dehydrated carrot slices were initially defined as the best conditions for this study. The osmotic solutions used were composed of NaCl (10%) and sucrose (50° Brix) named OD1 and sucrose (50° Brix) called OD2. The experiment of pre-osmotic dehydration of carrot slices in two temperature levels with complementary drying in heat with air circulation at 70°C was used. The best results were obtained with the solution OD1 at 60°C with immersion time of 60 min. The osmotic pre-treatment reduced the initial humidity of carrot slices, reducing the time for the product to reach the same humidity content
format	article
author	Araújo, Paulyanna Medeiros de Fonseca, José Roberto Locatelli Magalhães, Margarida Maria dos Anjos Medeiros, Maria de Fátima Dantas de
author_facet	Araújo, Paulyanna Medeiros de Fonseca, José Roberto Locatelli Magalhães, Margarida Maria dos Anjos Medeiros, Maria de Fátima Dantas de
author_sort	Araújo, Paulyanna Medeiros de
title	Drying of carrots in slices with osmotic dehydration
title_short	Drying of carrots in slices with osmotic dehydration
title_full	Drying of carrots in slices with osmotic dehydration
title_fullStr	Drying of carrots in slices with osmotic dehydration
title_full_unstemmed	Drying of carrots in slices with osmotic dehydration
title_sort	drying of carrots in slices with osmotic dehydration
publisher	Academic Journals
publishDate	2021
url	https://repositorio.ufrn.br/handle/123456789/45031 https://doi.org/10.5897/AJB12.1676
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Drying of carrots in slices with osmotic dehydration

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