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Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot (Daucus carota var.) slices

Author:
Sarpong, Frederick, Zhou, Cunshan, Bai, Junwen, Amenorfe, Leticia Peace, Golly, Moses Kwaku, Ma, Haile
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 75-85
ISSN:
1226-7708
Subject:
Daucus carota, air, air temperature, beta-carotene, carrots, color, drying, mathematical models, relative humidity
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 ([Formula: see text]). The Wang and Singh model could satisfactorily describe RH-convective drying of carrot slices with R², RMSE and [Formula: see text] in the ranges of 0.996–0.999, 5.4 × 10⁻⁴–9.4 × 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.
Agid:
6303346