Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes

Hot air-assisted radio frequency (HA-RF) heating was studied as a novel method for simultaneous dry-blanching and pre-drying of carrot cubes, and ultrasound-assisted osmotic dehydration (UOD) was also investigated as an improved conventional pre-drying method for comparison. After conventional hot w...

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2019-08, Vol.56, p.102181, Article 102181
Main Authors: Gong, Chuting, Zhang, Hangjin, Yue, Jin, Miao, Yubin, Jiao, Shunshan
Format: Article
Language:English
Subjects:
Carrots
Texture
Ultrasound-assisted osmotic dehydration (UOD)
Vitamin C
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Summary:Hot air-assisted radio frequency (HA-RF) heating was studied as a novel method for simultaneous dry-blanching and pre-drying of carrot cubes, and ultrasound-assisted osmotic dehydration (UOD) was also investigated as an improved conventional pre-drying method for comparison. After conventional hot water blanching, UOD was optimized by orthogonal experiment and after 30.0 min UOD treatment at optimal condition (10% sodium chloride, 40% sucrose and 1,4 solid-liquid ratio), moisture content of carrot cubes decreased to 58.5% (w.b.); and after 9.0–12.0 min HA-RF treatment, moisture content decreased to 60.9–71.9% (w.b.) and enzyme activity (peroxidase-POD) could be reduced to
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2019.102181