Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot

摘要

The conventional drying technology prolongs the shelf life of carrots but may cause the serious loss of nutrients. The aim of this study was to investigate the effects of intermittently rearranging layers on the heating uniformity, drying characteristics and quality of carrot slices under the hot air assisted radio frequency (RF) heating. The carrot slices were dried for 270 min using hot air (60 ?C) assisted RF heating at the electrode gap of 100 mm firstly, and then followed hot air drying to achieve the final moisture level (0.11 kg/kg (d.b.)). The results showed that the selected hot air assisted RF drying protocol for the carrot slices reduced 30% of the duration compared to the single hot air drying. The carrot slices dried by the combined drying method had the highest total carotenoid value (P ? 0.05) except for possessing accepted color and rehydration. Therefore, the combined drying method could improve the drying rate and maintain heat sensitive substances in carrot slices.