Study on water diffusion characteristics of carrot during hot air drying process

摘要

In order to improve the drying technique and the drying efficiency of hot air drying, the author investigated the effects of some physical factors on the drying rate and the product quality of hot air drying. Carrots contained in the petri dish was dried by hot air. By changing the drying temperature, the thickness and moisture content of the carrot, the factors related to the drying rate are quantitatively studied, and, the shrinkage rate and rehydration rate of samples dried by different temperature were determined, meanwhile, the drying rate of the sample were measured and drying curves were obtained for each experimental data. The results indicate that the drying rate of carrots can be effected by the thickness and moisture content of the carrot, and the drying temperature, drying at lower temperatures gives better dry quality.