The Effect of Hybrid Drying Methods on the Quality of Dried Carrot
The study investigated the effect of a combination of drying techniques: convection, microwave, and freeze-drying, on selected physical properties of the dried material (carrot) to determine which form of hybrid drying is the best alternative to traditional freeze-drying. Carrots were dried by freez...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/20/10588 |
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| author | Agnieszka Ciurzyńska Monika Janowicz Magdalena Karwacka Sabina Galus Jolanta Kowalska Klaudia Gańko |
| author_facet | Agnieszka Ciurzyńska Monika Janowicz Magdalena Karwacka Sabina Galus Jolanta Kowalska Klaudia Gańko |
| author_sort | Agnieszka Ciurzyńska |
| collection | DOAJ |
| description | The study investigated the effect of a combination of drying techniques: convection, microwave, and freeze-drying, on selected physical properties of the dried material (carrot) to determine which form of hybrid drying is the best alternative to traditional freeze-drying. Carrots were dried by freeze-drying, convection-drying, and microwave-drying as well as in hybrid methods: freeze-drying-convection, freeze-drying–microwave as well as convection–freeze-drying or microwave–freeze-drying. The color, porosity, shrinkage, water activity, dry matter content, and internal structure of carrots dried using various methods were examined. The dried samples obtained with the hybrid method were compared with those obtained with a single drying technique. Freeze-drying–microwave-drying (F-M) as an alternative drying method for freeze-drying allowed us to obtain dried material with a water activity similar (<i>p</i> < 0.05) to that of freeze-dried samples, at the same time reducing the duration of the process by 20 h. The combination of convection-drying methods with freeze-drying (K-F) and microwave-drying with freeze-drying (M-F) allowed us to obtain dried material with lower shrinkage than in the case of convection (K) or microwave (M) drying. |
| first_indexed | 2024-03-09T20:45:26Z |
| format | Article |
| id | doaj.art-3083ed6d74024d8db3a89473a3bf80f4 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T20:45:26Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-3083ed6d74024d8db3a89473a3bf80f42023-11-23T22:47:06ZengMDPI AGApplied Sciences2076-34172022-10-0112201058810.3390/app122010588The Effect of Hybrid Drying Methods on the Quality of Dried CarrotAgnieszka Ciurzyńska0Monika Janowicz1Magdalena Karwacka2Sabina Galus3Jolanta Kowalska4Klaudia Gańko5Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02-776 Warsaw, PolandDepartment of Grain Processing and Bakery, Institute of Agricultural and Food Biotechnology–State Research Institute, Rakowiecka St. 36, 02-532 Warsaw, PolandThe study investigated the effect of a combination of drying techniques: convection, microwave, and freeze-drying, on selected physical properties of the dried material (carrot) to determine which form of hybrid drying is the best alternative to traditional freeze-drying. Carrots were dried by freeze-drying, convection-drying, and microwave-drying as well as in hybrid methods: freeze-drying-convection, freeze-drying–microwave as well as convection–freeze-drying or microwave–freeze-drying. The color, porosity, shrinkage, water activity, dry matter content, and internal structure of carrots dried using various methods were examined. The dried samples obtained with the hybrid method were compared with those obtained with a single drying technique. Freeze-drying–microwave-drying (F-M) as an alternative drying method for freeze-drying allowed us to obtain dried material with a water activity similar (<i>p</i> < 0.05) to that of freeze-dried samples, at the same time reducing the duration of the process by 20 h. The combination of convection-drying methods with freeze-drying (K-F) and microwave-drying with freeze-drying (M-F) allowed us to obtain dried material with lower shrinkage than in the case of convection (K) or microwave (M) drying.https://www.mdpi.com/2076-3417/12/20/10588carrotsconvective-dryingfreeze-dryinghybrid drying methodsmicrowave-drying |
| spellingShingle | Agnieszka Ciurzyńska Monika Janowicz Magdalena Karwacka Sabina Galus Jolanta Kowalska Klaudia Gańko The Effect of Hybrid Drying Methods on the Quality of Dried Carrot Applied Sciences carrots convective-drying freeze-drying hybrid drying methods microwave-drying |
| title | The Effect of Hybrid Drying Methods on the Quality of Dried Carrot |
| title_full | The Effect of Hybrid Drying Methods on the Quality of Dried Carrot |
| title_fullStr | The Effect of Hybrid Drying Methods on the Quality of Dried Carrot |
| title_full_unstemmed | The Effect of Hybrid Drying Methods on the Quality of Dried Carrot |
| title_short | The Effect of Hybrid Drying Methods on the Quality of Dried Carrot |
| title_sort | effect of hybrid drying methods on the quality of dried carrot |
| topic | carrots convective-drying freeze-drying hybrid drying methods microwave-drying |
| url | https://www.mdpi.com/2076-3417/12/20/10588 |
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