Degradation kinetics of β-carotene in carrot slices during convective drying
نویسندگان
چکیده
منابع مشابه
Simulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices
The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...
متن کاملSimulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices
The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...
متن کاملElectrohydrodynamic Drying of Carrot Slices
Carrots have one of the highest levels of carotene, and they are rich in vitamins, fiber and minerals. However, since fresh carrots wilt rapidly after harvest under inappropriate storage conditions, drying has been used to improve their shelf life and retain nutritional quality. Therefore, to further investigate the potential of this method, carrot slices were dried in an EHD system in order to...
متن کاملsimulation shrinkage and stress generated during convective drying of carrot slices
the moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. the aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. the effect of shrinkage on the heat and mass transfer profiles were considered. non-constant physical and thermal properties were also incorporated in the model and th...
متن کاملA Study for Extraction Kinetics of Β-Carotene from Oven Dried Carrot by Solvent Extraction
The main aim of this work was to study the kinetics of the extraction of β-carotene by solvent (ethanol) extraction from carrots dried at 50oC in an oven. The moisture content after drying was 11±1.5% (dry weight basis). Extraction time was 5 hours and extraction process was carried out at 30oC. The ratio of Carrot (gm): ethanol (ml) of 1:60 was maintained throughout the extraction process. The...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2016
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2016.1147460