Carrots dried

Prakash, S., Jha, S.K. and Datta, N., Performance evaluation of blanched carrots dried by three different driers, ]. Food Eng., 62 (2004) 305-313. 

Furthermore Figure 7 shows that by carrot drying with an air temperature of 110 °C the upper limit of brown discoloration of the product is not reached at a final water content of 7 %, whereas at 90 °C no visible color changes can be detected. Therefore, during carrot drying the flavor quality limit is reached much earlier than the corresponding limit of brown discoloration. 

Gums Galactomannans, arablnogalactans Oatmeal, dried beans, cauliflower, green beans, cabbage, carrots, dried peas, potatoes, strawberries... 

Mulet, A., Bema, A., Borras, E, and Pinaga, E, Effect of air flow rate on carrot drying. Drying TechnoL, 5(2) 245-258,1987. 

Tab. 3.4 3-carotene contents of fresh carrot and carrots dried at different conditions. Modified from Suvarnakuta e o/, (2005a). 

Gachovska, T. K., Adedeji, A. A., Ngadi, M., Raghavan, G. S. V, 2008. Drying characteristics of pulsed electric field-treated carrot. Drying Technol. 26 1244-1250. 

Fig. 8.9 Identified mass transfer coefficients for carrot drying with (75 W, 21.7 kHz) and without ultrasound applications at different mass load densities. From Carcel etal. (2011a).

Fig. 8.10 Influence of drying temperature on the identified effective diffusivity for carrot drying carried out with and without uitrasound application. From Carci a-Perez et at. p006b).

Nahimana, H., Zhang, M., 2011. Shrinkage and color during microwave vacuum drying of carrot. Drying Tedmol. 29(7) 836-847. 

Includes soybean, rice bran, and dry-process com germ. Includes apples, carrots, coffee grounds, fish, grapes, pineapples, and tomatoes. Includes ABS, nitriles, styrene—butadiene mbber (SBR), natural mbber, and ethylene—propjdene- -diene mbber (EPDM). ... 

An application of this instrument is illustrated in the study of color change in dehydrated carrots with storage at different temperatures. Typical results are given in Table IY. The measurements were made on the dry material packed level in a tray designed to fit at a specific level in the instrument. The instrument is mounted so that the tray rests horizontally and no cover glass is then necessary to hold the sample in place. 

Table I. Variation of Apparent Moisture Content of Dehydrated Carrots with Particle Size and Time of Drying in Vacuum Oven at 70° C.a...

Figure 3. Loss in Weight vs. Drying Time for Carrots at Various Temperatures...

The efficacy of lyophilization is demonstrated by the fact that the speed of drying of diced carrots (approximately 0.5-cm. cubes) in a vacuum oven was much greater than that... 

Data by Makower et al. (18). All measurements made on materials ground to pass 40-mesh sieve, ft Drying to constant weight at room temperature, in vacuo, over Mg(C104>i. Carrots and potatoes dried 11 months, cabbage and onions 9 months. 

Preparation of the alcohol insoluble solids (AIS) The content of the can was drained and the carrot cubes were immediately frozen in hquid nitrogen, freeze-dried and milled. Carrot powder (ca. 10 g) was mixed with 200 ml 80% ethanol previously heated to 60°C. After filtration the residue was extracted with ethanol until the filtrate was colorless (5 times) and gave negative reaction with phenol-sulfuric acid test (Dubois et al., 1956). 

Lutein Freeze-dried carrot pulp powder (25°C) 5.4x10 Tang and Chen (2000)... 

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