Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices

Document Type : Research Article

Authors

1 M. Sc. in Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Associate Professor of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

In this research, at first the carrots were cut into equal pieces and pre-treated with consideration of the desired level. Voltage levels were in pre-treatment of ohmic 40, 60 and 80 volts and time 2, 4 and 6 minutes. The time was a parameter that investigated in pre-treatment of blanching, with different levels of 2, 4 and 6 minutes. Immediately after pretreatment, samples were dried in microwaves at 360, 600 and 900 W. Finally, microwave dried and pre-treated samples and various levels of the mill were ground and the desired physiological properties including antioxidants, flavonoids and phenol were measured. According to the results, In most cases the lowest amount of antioxidant among the levels and parameters was 21.051% at pre-treatment of ohmic and 6 minutes. The lowest amount of flavonoids, 52.637 mg / 100 g, was related to the time of 6 minutes at pre-treatment of ohmic, and the lowest phenolic content at the blanching pre-treatment and 360 W microwave power was measured at 11.816 mg / 100 g. The results of the experiments showed that the relationship between microwave power and physiological properties measured in most cases was direct, and the relationship between the voltage and pre-treatment time with the physiological properties was inverse. Also, in most cases, it can be said that blanching pre-treatment in drying has more amounts of physiological properties.

Graphical Abstract

Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices

Highlights

 

  • Increasing the voltage and time of pre-treatmentthe reduces the physiological properties of antioxidants, flavonoids and phenol.
  • In most cases, there is a direct relationship between microwave power and physiological properties.
  • There is an inverse relationship between the voltage and the pre-treatment time with physiological properties.
  • Blanching pretreatment had higher amounts of physiological properties than ohmic pretreatment.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 6, Issue 2
February 2019
Pages 247-256

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History

  • Receive Date: 03 September 2018
  • Revise Date: 25 November 2018
  • Accept Date: 08 December 2018

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