Analysis of the physical and chemical properties of carrots dehydrated by osmosis and convective drying
DOI:
https://doi.org/10.24054/limentech.v14i2.831Keywords:
Dehydration, Hypertonic solution, Hot air, VegetablesAbstract
In this study, the natural characteristics of carrots (Daucus carota L.) were modified by consecutively applying osmotic dehydration and hot air drying processes. Specifically, the effect of a hypertonic sucrose solution concentrated at 50–60% w/w and a drying temperature of 60 °C on the physical and chemical properties of the vegetable was studied. The dehydrated samples were analyzed comparatively with fresh food by determining moisture content, water activity, soluble solids, pH, acidity percentage, color, and compressive strength. It was found that the combined dehydration process promotes a weight reduction of carrots greater than 70%, with water activity below 0.4, acidity close to 2%, and soluble solids between 28 and 35 °Bx, without significantly modifying the natural color of the food.
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