Investigation of Solar Drying Characteristics of Fresh Carrot Slices
DOI:
https://doi.org/10.48047/3dqcs757Keywords:
Carrot roots, solar drying, moisture content, loading density, colour and drying rate.Abstract
The carrot root is considered as one of the most delicious and luscious roots and is highly nutritive. Solar drying is also preferred over mechanical and microwave drying because in these methods the nutritive value of the dried product is inferior to the solar dried product, also the texture in solar dried product is maintained whereas it gets destroyed in microwave drying.
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References
AOAC Standard. (1990). Determination of the moisture content for dried fruits, Economc and social council, United Nation. 2P.2. Baysal, T., Icier, F., Ersus, S., and Yıldız, H. (2003). Effects of microwave and infrared drying on the quality of carrot and garlic. European Food Research and
Technology, 218(1): 68-73.
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