Peruvian carrot is a root from South America. Despite its nice taste and health-promoting effects, commercialization of Peruvian carrot is restricted due to its short shelf life and post-harvest losses. This study aimed to obtain Peruvian carrot chips at different drying processes. The comparison with convective drying at 70 degrees C (CD -70) showed that the microwave (MW) and microwave vacuum (MWV) technologies improved the quality of the chips (at 100, 250, and 400 W). It was found that a shortening in the drying time caused by the microwave power level partially controlled the textural collapse and crispness, besides reducing hardness and shrinkage characteristics and preserving beta-carotene content. However, it also promoted phenolic compound degradation and color changes. The vacuum application in microwave drying (MWV) maintained the physical improvement observed in MW besides aiding in preserving phenolic compounds, beta-carotene, and color changes. The results suggested that MWV-100 drying of Peruvian carrots was able to produce chips with suitable physical and nutritional quality.
机构:
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Huang, Meixiang
Lin, Yixiong
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机构:
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Lin, Yixiong
Lin, Hetong
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机构:
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Lin, Hetong
Li, Hui
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机构:
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Department of Biological Science and Biotechnology, Zhangzhou Normal University, Zhangzhou 363000, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Li, Hui
Lin, Yifen
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机构:
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Lin, Yifen
Lin, Zhongquan
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h-index: 0
机构:
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Lin, Zhongquan
Zhenkong Kexue yu Jishu Xuebao/Journal of Vacuum Science and Technology,
2014,
34
(03):
: 204
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209
机构:
Cent S Univ Forestry & Technol, Sch Mat Sci & Technol, Changsha 410004, Hunan, Peoples R ChinaCent S Univ Forestry & Technol, Sch Mat Sci & Technol, Changsha 410004, Hunan, Peoples R China
Li, Xian-Jun
Zhang, Bi-Guang
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机构:
Beijing Forestry Univ, Sch Mat Sci & Technol, Beijing, Peoples R ChinaCent S Univ Forestry & Technol, Sch Mat Sci & Technol, Changsha 410004, Hunan, Peoples R China
Zhang, Bi-Guang
Li, Wen-Jun
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机构:
Beijing Forestry Univ, Sch Mat Sci & Technol, Beijing, Peoples R ChinaCent S Univ Forestry & Technol, Sch Mat Sci & Technol, Changsha 410004, Hunan, Peoples R China
机构:
NARO, Food Res Inst, 2-1-12 Kannondai, Tsukuba, Ibaraki 3058642, Japan
Univ Tokyo, Grad Sch Agr & Life Sci, Bunkyo Ku, 1-1-1 Yayoi, Tokyo 1138657, JapanNARO, Inst Vegetable & Floriculture Sci, 360 Kusawa, Tsu, Mie 5142392, Japan
Nabetani, Hiroshi
Sotome, Itaru
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机构:
Univ Tokyo, Grad Sch Agr & Life Sci, Bunkyo Ku, 1-1-1 Yayoi, Tokyo 1138657, JapanNARO, Inst Vegetable & Floriculture Sci, 360 Kusawa, Tsu, Mie 5142392, Japan