Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices

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MAHMOODI MOHAMMAD JAVAD; AZADBAKHT MOHSEN

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Journal: JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) Year:2019 | Volume:6 | Issue:2 Page(s): 247-256

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Information Journal Paper

Title

Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices

Author(s)

MAHMOODI MOHAMMAD JAVAD | AZADBAKHT MOHSEN | Issue Writer Certificate

Keywords

PretreatmentQ1

Physiological propertiesQ1

OhmicQ1

blanchingQ1

CarrotQ1

Abstract

In this research, at first the Carrots were cut into equal pieces and pre-treated with consideration of the desired level. Voltage levels were in pre-treatment of Ohmic 40, 60 and 80 volts and time 2, 4 and 6 minutes. The time was a parameter that investigated in pre-treatment of blanching, with different levels of 2, 4 and 6 minutes. Immediately after Pretreatment, samples were dried in microwaves at 360, 600 and 900 W. Finally, microwave dried and pre-treated samples and various levels of the mill were ground and the desired Physiological properties including antioxidants, flavonoids and phenol were measured. According to the results, In most cases the lowest amount of antioxidant among the levels and parameters was 21. 051% at pre-treatment of Ohmic and 6 minutes. The lowest amount of flavonoids, 52. 637 mg / 100 g, was related to the time of 6 minutes at pre-treatment of Ohmic, and the lowest phenolic content at the blanching pre-treatment and 360 W microwave power was measured at 11. 816 mg / 100 g. The results of the experiments showed that the relationship between microwave power and Physiological properties measured in most cases was direct, and the relationship between the voltage and pre-treatment time with the Physiological properties was inverse. Also, in most cases, it can be said that blanching pre-treatment in drying has more amounts of Physiological properties.

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APA: Copy

MAHMOODI, MOHAMMAD JAVAD, & AZADBAKHT, MOHSEN. (2019). Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), 6(2 ), 247-256. SID. https://sid.ir/paper/258710/en

Vancouver: Copy

MAHMOODI MOHAMMAD JAVAD, AZADBAKHT MOHSEN. Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT)[Internet]. 2019;6(2 ):247-256. Available from: https://sid.ir/paper/258710/en

IEEE: Copy

MOHAMMAD JAVAD MAHMOODI, and MOHSEN AZADBAKHT, “Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices,” JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), vol. 6, no. 2 , pp. 247–256, 2019, [Online]. Available: https://sid.ir/paper/258710/en

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