Food and Fermentation Industries >

2022 , Vol. 48 >Issue 7: 173 - 178

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027875

Effect of different pretreatment on the quality of carrot heat pump drying

  • JIN Tingxiang ,
  • WANG Guanghong ,
  • PENG Yuhang ,
  • MA Yucong ,
  • ZHANG Pan ,
  • CAO Shuang
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  • (School of Energy and Power Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)

Received date: 2021-05-07

  Revised date: 2021-05-27

  Online published: 2022-04-27

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Abstract

The drying rate, color change, rehydration ratio, β-carotene content, texture evaluation and sensory analysis were used as evaluation indexes to measure the effects of five pretreatment methods (blanching, steaming, ultrasonic, osmotic and freeze-thaw) on the quality of carrot heat pump drying. The results showed that the sample treated with blanching for 3.5 min had the best drying rate, and the drying time could be shortened by 20% compared with the control group without any pretreatment. Meanwhile, the re-watering effect of the dried product pretreated by blanching for 3.5 min was the best, with a value of 8.52, which was 68.71% higher than that of the control group. In addition, it had the best sensory evaluations. In terms of color difference, compared with the fresh sample, the chromatic aberration of the dried product after steam pretreatment was less and the color was brighter. The sample pretreated with 2% chitosan had the highest β-carotene retention, which was 39.47 mg/100 g. At the same time, the texture analysis showed that after 2% chitosan infiltration pretreatment, the hardness and brittleness of the dried product after rehydration were relatively high and were closest to those of the dried sample without pretreatment. The results revealed that the quality of carrot heat pump drying with blanching pretreatment was the best and the drying time was the shortest.

Key words： pretreatment; heat pump drying; dry quality; blanching; texture profile analysis

Cite this article

JIN Tingxiang , WANG Guanghong , PENG Yuhang , MA Yucong , ZHANG Pan , CAO Shuang . Effect of different pretreatment on the quality of carrot heat pump drying[J]. Food and Fermentation Industries, 2022 , 48(7) : 173 -178 . DOI: 10.13995/j.cnki.11-1802/ts.027875

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