Browse > Article
http://dx.doi.org/10.3746/jkfn.2009.38.1.111

Dehydration of Carrot Slice Using Polyethylene Glycol and Maltodextrin and Comparison with Other Drying Methods  

Kim, Min-Ki (Dept. of Food Science & Technology, Chungnam National University)
Kim, Min-Hee (Dept. of Food Science & Technology, Chungnam National University)
Yu, Myung-Shik (Sejeon Corporation)
Song, Young-Bok (Sejeon Corporation)
Seo, Won-Joon (Sejeon Corporation)
Song, Kyung-Bin (Dept. of Food Science & Technology, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.1, 2009 , pp. 111-115 More about this Journal
Abstract
Carrots were dried using 30, 50, and 80% polyethylene glycol (PEG) or maltodextrin as a dehydrating agent, and the dried carrots were compared with the freeze dried and hot-air dried in terms of rehydration ratio, color, carotene content, and sensory evaluation. The amount of moisture loss during drying of carrots using PEG or maltodextrin increased with increasing concentration of dehydrating agent. Rehydration ratio as well as carotene content of the PEG-treated carrots were greater than those of freeze-dried or hot-air dried carrots. Regarding color and sensory evaluation of the dried carrots, the PEG-treated and maltodextrin-treated carrots were better than freeze-dried or hot-air dried carrots. These results suggest that drying of carrots using PEG or maltodextrin is a very efficient method because of its good rehydration capacity and minimal destruction of nutrients and cell structure.
Keywords
carrot; polyethylene glycol; maltodextrin; cytorrhysis; dehydration;
Citations & Related Records

Times Cited By SCOPUS : 7
연도 인용수 순위
1 Lin TM, Durance TD, Scaman CH. 1998. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Res Int 31: 111-117   DOI   ScienceOn
2 Mazza G. 1983. Dehydration of carrots: Effects of pre-drying treatments on moisture transport and product quality. J Food Technol 18: 113-123   DOI
3 Dalgleish JM. 1990. Freeze Drying for the Food Industries. Elsevier Applied Science, London, UK. p 57-59
4 Wagner LA, Warthesen JJ. 1995. Stability of spray dried encapsulated carrot carotenes. J Food Sci 60: 1048-1053   DOI   ScienceOn
5 Singh B, Panesar PS, Nanda V. 2008. Osmotic dehydration kinetics of carrot cubes in sodium chloride solution. Int J Food Sci Technol 10: 1361-1370   DOI   ScienceOn
6 Krokida MK, Maroulis ZB, Saravacos GD. 2001. The effect of the method of drying on the color of dehydrated products. Int J Food Sci Technol 36: 53-59   DOI   ScienceOn
7 George JP, Datta AK. 2002. Development and validation of heat and mass transfer models for freeze-drying of vegetable slice. J Food Eng 52: 89-93   DOI   ScienceOn
8 Pointing JD, Watters GG, Ferry RR, Jacson R, Stanley WL. 1966. Osmotic dehydration of fruits. Food Technol 20: 1365   DOI
9 Youn KS, Choi YH. 1995. Mass transfer characteristics in the osmotic dehydration process of carrots. Korean J Food Sci 27: 387-393   과학기술학회마을
10 Soe HC, Yu MS. 2004. Molecular press dehydration of plant tissues using soluble high-molecular weight dehydrating agent. Korean Patent 10-0444843
11 Raoult-Wack AL. 1994. Recent advance in the osmotic dehydration of foods. Trends Food Sci Technol 5: 225-260   DOI   ScienceOn
12 Ong DE, Chytil F. 1983. Vitamin A and Cancer. In Vitamins and hormones. Aurbach GD, ed. Academic Press, New York, USA. p 105-112
13 AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analysis Chemists, Washington, DC, USA
14 SAS Institute. 2001. SAS system for windows. Version 8.2. SAS Institute, Inc., Cary, NC, USA
15 Vega-Galvez A, Lemus-Mondaca R, Bilbao-Sainz C, Fito P, Andres A. 2007. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (Var. Lamuyo). J Food Eng 85: 42-50   DOI   ScienceOn
16 Youn KS, Choi YH. 1997. Optimization for the process of osmotic dehydration of carrots using response surface methodology. Food Eng Prog 1: 35-41
17 Howard LR, Braswell DD, Aselage J. 1996. Chemical composition and color of strained carrots as affected by processing. J Food Sci 61: 327-330   DOI   ScienceOn
18 Koca N, Burdurlu HS, Karadeniz F. 2007. Kinetic of colour changes in dehydrated carrots. J Food Eng 78: 449-455   DOI   ScienceOn