Assessment of the effects of drying temperatures on effective moisture diffusion and quality properties of purple carrot slices dried by hot air method
Aug 2026· Gazi Osman Paşa Üniversitesi Ziraat Fakültesi Dergisi· 0 citations· 27 references
Abstract
This study examined the influence of hot-air drying temperature on the moisture ratio (MR), drying rate (DR), effective moisture diffusivity (Deff), color characteristics (L, a, b, C, and ΔE), and hardness (N) of purple carrot slices. A clear temperature-dependent response was observed for both the drying behavior and the quality attributes of the samples. Increasing the drying-air temperature resulted in a shorter drying period. The mean DR values obtained under the different drying conditions ranged from 0.0062 to 0.0201 g moisture/g dry matter·min. The calculated Deff values were within the range of 9.66 × 10⁻⁹ to 3.37 × 10⁻⁸ m²/s. Temperature also altered the color characteristics of the fresh purple carrot slices; specifically, the L and b values differed significantly from those of the fresh samples (p < 0.05). The α color values of fresh samples were preserved at 55 ºC and 65 ºC, the C color value at 55 ºC, and the ΔE color value at 55 ºC (p>0.05). The N values of fresh purple carrot slices are preserved at 75 ºC (p<0.05). Based on the findings, a temperature of 75 °C is recommended for the MR, DR, Deff, and N parameters, while a temperature of 55 °C is recommended for color characteristics.
Slide potato drying process in a hot air agent is studied to evaluate the effects of temperature and thickness on the drying kinetics, surface area shrinkage and color of the layer. There is good agreement between the experimental model and the data \(\left(R^{2}=0.899\right)\), this model enables us to calculate the f...
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M. Kamruzzaman, Liu-Yang Shen· Journal of Global Innovation...· 0 citations
Moringa leaves are highly nutritious and are often used as a raw material for various processed products. Drying is a crucial step in preserving the leaves before further processing. Solar thermal dryers are an environmentally friendly drying technology that has the potential to help maintain the color and nutritional...
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This study aimed to evaluate the influence of steam blanching and the combination of citric acid dipping with blanching as pre-treatments on the vacuum drying of carrots. Carrot slices of two thicknesses, 2 mm and 5 mm, were subjected to varying periods of pre-treatments and citric acid concentrations of 0.5% (w/w) and...
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In this study, the physicochemical and microbiological properties of kefir powders produced using a drying system modified by microwave temperature‐control (MTCM) and foam‐mat drying (FMD) were evaluated. The color parameters (
L
,
a
, and
b
) of the kefir powders ranged between 89.68–91.16, −1.54–(−4.48), an...
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The objective of this study was to identify the characteristics of mangoes during vacuum drying, including drying kinetics, modeling, physical properties, and thermal properties. Drying was performed using vacuum technology at temperatures of 40–60 °C. In addition, this study investigated the differences between mango...
