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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(1): 75-85
Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot (Daucus carota var.) slices
Frederick Sarpong1, Cunshan Zhou1,2, Junwen Bai1, Leticia Peace Amenorfe3, Moses Kwaku Golly1, Haile Ma1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People’s Republic of China, 2Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang 212013, People’s Republic of China, 3Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
ABSTRACT
Drying and β-carotenes retention kinetics were predicted using models in relative humidity (RH) drying condition. This was achieved by drying carrot slices using RH-convective hot-air dryer at 60, 70 and 80 °C under RH (10% 20% and 30%) conditions at 2.0 m/s air velocity. Three mathematical models describing thin layer were compared to their goodness of fit in terms of coefficient of correlation (R2), root mean square error (RMSE) and reduced Chi square (x2). The Wang and Singh model could satisfactorily describe RH-convective drying of carrot slices with R2, RMSE and x2 in the ranges of 0.996–0.999, 5.4 x 10-4–9.4 x 10-4 and 0.0150–0.03353 respectively. The results reveal that a range of 3.61–8.2% retention of β-carotene was observed for every 10% increase in RH in various drying air temperature. In summary, higher temperatures were mainly responsible for β-carotenes degradation however this can be mitigated when drying is conducted under higher RH.
KEYWORD
β-Carotene, Carrot, Drying, Relative humidity, Modelling
Food Science and Biotechnology 2019 ; 28(1): 75-85
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