Performance evaluation of blanched carrots dried by three different driers Original Research Article

The drying characteristics of carrots using a solar cabinet drier, fluidized bed drier (at temperatures 50, 60, 70 °C) and microwave oven drier (at power levels 2, 3, 4) were studied. Drying occurred mainly in the falling rate period. In the case of fluidized bed drying and microwave oven drying after the initial falling rate period, temperature or power level no longer controlled the drying rate, which was then controlled by the moisture diffusion phenomenon. Carrots dried by fluidized bed drying showed better colour, rehydration properties, greater β-carotene retention and better overall sensory acceptability than those dried by microwave oven and solar methods. The storage stability of the dried products during storage at room temperature in polyethylene of different gauges (200, 300, 400) was investigated. The 400 gauge was found to retain β-carotene content and rehydration potential of the product better than the thinner gauges.