A COMPARATIVE STUDY ON PHYSICOCHEMICAL CHANGES DURING STORAGE OF HOT AIR AND RADIO FREQUENCY DRIED CARROT SLICES

A. VISWANATH¹*, T. PANDIARAJAN², D. AMIRTHAM³, I.P. SUDAGAR⁴, V.A. PRASATH^5
1Department of Food Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, India
²Department of Food Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Kumulur, 621712, India
³Department of Food Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, India
⁴Department of Food Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, India
⁵Department of Food Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, India
* Corresponding Author : aarthyfoodtech@gmail.com

Received : 02-04-2019     Accepted : 27-04-2019     Published : 30-04-2019
Volume : 11     Issue : 8       Pages : 8309 - 8312
Int J Agr Sci 11.8 (2019):8309-8312

Keywords : Carrot Slices, Radio Frequency (RF) drying, Tray drying, Physicochemical Changes
Academic Editor : Dr N Umashankar Kumar, Anindita Paul
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Food Process Engineering, AEC&RI, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu and Lakshmi Card Clothing Manufacturing Company Pvt Ltd, Perianaickenpalayam, Coimbatore for providing essential facilities to carry out the research work
Author Contribution : All authors equally contributed

Drying of steam balanced 4mm thickness carrot slice was carried out in three drying methods such as tray drying at 70ºC, Radio frequency (RF) drying with initial moisture content of 90%wb at 210mm electrode distance and combination drying which includes drying of carrot slices of moisture content up to 40%wb in tray dryer at 70ºC followed by RF drying until complete drying. The dried carrot slices were stored in Zip lock pouches at ambient condition for 90 days and its physic-chemical changes were compared. During the 90th day of storage, the rehydration ratios were 9.3, 9.4 and 9.4 for tray dried, RF dried and combination dried carrot slices respectively. The L value of dried carrot slices changed to 32.57, 38.45 and 37.21, the ‘a’ value of dried carrot slices changed to 19.07, 17.65 and 19.54 and the ‘b’ value of dried carrot slices changed to 21.41, 24.16 and 23.52 for tray dried, RF dried and combination dried carrot slices respectively during 90th day of storage. After drying the β carotene content were found to be 21.23, 68.21 and 38.78 mg/100g of dry sample. During the 90th day of storage, the β carotene content were found to be decreased to 18.75, 50.6 and 28.26 mg/100g of dry sample for tray dried, RF dried and combination dried carrot slices respectively. During the 90th day of storage, the total sugar content were 60.56, 80.24 and 64.59 mg/100g of dry sample for tray dried, RF dried and combination dried carrot slices respectively.

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