Optimizing carrot slices drying: A comprehensive study of combined microwave and convective drying
The integration of both microwave and conventional convective drying techniques (MCD) has notably boosted the efficiency and effectiveness of carrot slice drying. This combination has led to improvements in energy utilization without harmful influence on the quality of the dried carrots. The shortes...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/97/e3sconf_bft2023_02001.pdf |
| _version_ | 1797345131977768960 |
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| author | Petković Marko Lukyanov Alexander Rudoy Dmitry Miletić Nemanja Filipović Vladimir Zhuravleva Valeria |
| author_facet | Petković Marko Lukyanov Alexander Rudoy Dmitry Miletić Nemanja Filipović Vladimir Zhuravleva Valeria |
| author_sort | Petković Marko |
| collection | DOAJ |
| description | The integration of both microwave and conventional convective drying techniques (MCD) has notably boosted the efficiency and effectiveness of carrot slice drying. This combination has led to improvements in energy utilization without harmful influence on the quality of the dried carrots. The shortest dehydration time (20 ± 1 min) and the lowest energy consumption (0.220 ± 0.011 kWh), as well as the lowest water holding capacity (705.88 ± 4.97 g H20 g dm-1), had the model of carrot slices dried on 15 seconds of microwave drying on 900W, and 7 seconds of convective drying on 180 °C. The color modification, particularly the change in pigment concentration from its natural state in fresh carrots, was a result of employing the MCD method. The drying time had no impact on color pigment characteristics, unlike the energy model. The values of red, gree and blue color are the highest for the of carrot slices dried on 9 seconds of microwave drying on 900W, and 12 seconds of convective drying on 200°C. |
| first_indexed | 2024-03-08T11:14:01Z |
| format | Article |
| id | doaj.art-163911bdeecc4524ba1b72efe72c2f04 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-08T11:14:01Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-163911bdeecc4524ba1b72efe72c2f042024-01-26T10:38:39ZengEDP SciencesE3S Web of Conferences2267-12422023-01-014600200110.1051/e3sconf/202346002001e3sconf_bft2023_02001Optimizing carrot slices drying: A comprehensive study of combined microwave and convective dryingPetković Marko0Lukyanov Alexander1Rudoy Dmitry2Miletić Nemanja3Filipović Vladimir4Zhuravleva Valeria5University of Kragujevac, Faculty of AgronomyDon State Technical UniversityDon State Technical UniversityUniversity of Kragujevac, Faculty of AgronomyUniversity of Novi Sad, Faculty of TechnologyDon State Technical UniversityThe integration of both microwave and conventional convective drying techniques (MCD) has notably boosted the efficiency and effectiveness of carrot slice drying. This combination has led to improvements in energy utilization without harmful influence on the quality of the dried carrots. The shortest dehydration time (20 ± 1 min) and the lowest energy consumption (0.220 ± 0.011 kWh), as well as the lowest water holding capacity (705.88 ± 4.97 g H20 g dm-1), had the model of carrot slices dried on 15 seconds of microwave drying on 900W, and 7 seconds of convective drying on 180 °C. The color modification, particularly the change in pigment concentration from its natural state in fresh carrots, was a result of employing the MCD method. The drying time had no impact on color pigment characteristics, unlike the energy model. The values of red, gree and blue color are the highest for the of carrot slices dried on 9 seconds of microwave drying on 900W, and 12 seconds of convective drying on 200°C.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/97/e3sconf_bft2023_02001.pdf |
| spellingShingle | Petković Marko Lukyanov Alexander Rudoy Dmitry Miletić Nemanja Filipović Vladimir Zhuravleva Valeria Optimizing carrot slices drying: A comprehensive study of combined microwave and convective drying E3S Web of Conferences |
| title | Optimizing carrot slices drying: A comprehensive study of combined microwave and convective drying |
| title_full | Optimizing carrot slices drying: A comprehensive study of combined microwave and convective drying |
| title_fullStr | Optimizing carrot slices drying: A comprehensive study of combined microwave and convective drying |
| title_full_unstemmed | Optimizing carrot slices drying: A comprehensive study of combined microwave and convective drying |
| title_short | Optimizing carrot slices drying: A comprehensive study of combined microwave and convective drying |
| title_sort | optimizing carrot slices drying a comprehensive study of combined microwave and convective drying |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/97/e3sconf_bft2023_02001.pdf |
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