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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

Sarpong, Frederick, Zhou, Cunshan, Bai, Junwen, Amenorfe, Leticia Peace, Golly, Moses Kwaku, Ma, Haile
Food science and biotechnology 2019 v.28 no.1 pp. 75-85
Daucus carota, air, air temperature, beta-carotene, carrots, color, drying, mathematical models, relative humidity
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.