OSMOTIC DEHYDRATION PRETREATMENT FOR AIR-DRIED CARROT

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SOLEYMANI J.; EMAM JOMEH ZAHRA; GHASEMZADEH H.R.

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Journal Paper

Paper Information

Journal: Year:2008 | Volume:21 | Issue:1 (78 IN AGRONOMY AND HORTICULTURE) Page(s): 101-109

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Information Journal Paper

Title

OSMOTIC DEHYDRATION PRETREATMENT FOR AIR-DRIED CARROT

Author(s)

SOLEYMANI J. | EMAM JOMEH ZAHRA | GHASEMZADEH H.R. | Issue Writer Certificate

Keywords

CARROTQ2

DRYINGQ2

OSMOTIC DEHYDRATIONQ3

Abstract

Osmotic dehydration, the process for partial water elimination from food stuffs, that is called partial DRYING, involves product immersion in a hypertonic aqueous solution. The process has been used mostly as a pretreatment before different DRYING methods Such as: Hot air-drying, Vacuum DRYING, Freeze DRYING, Microwave DRYING, therefore. OSMOTIC DEHYDRATION process was used as a pretreatment before air DRYING of CARROT. For identification of optimum operating conditions, several factors such as solution concentration, its temperature, contact time and the rate of salt and glucose gains in CARROT texture were investigated. Temperature treatments including: 25, 40, 55oc and time treatments were 15, 30, 60, 120, 240 and 360 minutes. Three levels of glucose syrup (30, 40 and 50%) and three levels of sodium chloride (5, 10 and 15%) were used to provide nine different solutions. The optimum operating conditions in view of water loss and solid gain were at 40oc for 240 minute. The results showed that the glucose and salt solution of the concentration 50% + 5%, respectively, that was the best concentration has a smaller solid gain (SG) and large water loss (WL).

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