Effect of osmotic pretreatment on equilibrium moisture content of dehydrated carrot cubes

International Journal of Food Science and Technology

Volumn 43, Issue 3, 2008, Pages 532-537

  Singh, Bahadur ^a   Mehta, Sanjeev ^b  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Carrots cubes; Equilibrium moisture content; Osmosis; Sorption isotherms

Indexed keywords

DAUCUS CAROTA;

EID: 38849123608     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01490.x     Document Type: Article

References (34)

1. Andriu, J., Stamatopolous, A. Zafiropolous, M. (1985). Equation for fitting desorption isotherms for durum wheat pasta. Journal of Food Technology, 20, 651 658.
2. Chen, C.C. Morey, R.V. (1989). Comparision of four EMC/ERH equations. American Society of Agricultural Engineers, 32, 983 990.
3. Chung, D.S. Pfost, H.B. (1967). Adsorption and Desorption of water vapour by cereal grains and their products. Part II: Development of the general isotherm equation. Transactions of the ASAE, 10, 552 555.
4. Dhingra, D. (2003). Optimization of the drying process of garlic (Allium sativum L.). Ph.D. dissertation, Punjab Agricultural University, Ludhiana.
5. Doymaz, I. (2004). Convective air drying characteristics of thin layer carrots. Journal of Food Engineering, 61, 359 364.
6. Erol, A., Guler, A. Zafer, D. (1990). Moisture sorption isotherms of dried apricot, fig and raisin at 20 °C and 36 °C. Journal of Food Science, 55, 1591 1593.
7. Gupta, A., Shivhare, U.S., Bawa, A.S. Singh, S. (1999). Equilibrium moisture content of okra. Journal of the Institution of Engineers (India), 80, 9 11.
8. Hossain, M.A. Bala, B.K. (2000). Moisture isotherm characteristics for red chilli. Drying Technology, 18, 503 515.
9. Iglesias, H.A. Chirife, J. (1976). Prediction of effect of temperature on water sorption isotherms of food materials. Journal of Food Technology, 11, 109 116.
10. Kaleemullah, S. Kailappan, R. (2004). Moisture sorption isotherms of red chillies. Biosystems Engineering, 88, 95 104.
11. Kalra, C.L., Kulkarni, S.G. Berry, S.K. (1987). The carrot (Daucus carota L.): a most popular root vegetable. Indian Food Packer, Nov-Dec, 46 73.
12. Lazarides, H.N., Katsanidis, E. Nickolaidis, A. (1995a). Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering, 25, 151 166.
13. Lazarides, H.N., Nickolaidis, A. Katsanidis, E. (1995b). Sorption changes induced by osmotic preconcentration of apple slices in different osmotic media. Journal of Food Science, 60, 348 350.
14. Lerici, C.R., Pinnavaia, G., Dalla Rosa, M. Bartolucci, L. (1985). Osmotic dehydration of fruit: influence of osmotic agents on drying behavior and product quality. Journal of Food Science, 50, 1217 1219, 1226.
15. Lomauro, C.J., Bakshi, A.S. Labuja, T.P. (1985). Moisture transfer properties of dry and semimoist foods. Journal of Food Science, 50, 397 400.
16. Menkov, N.D. (2000). Moisture sorption isotherms of lentil seeds at several temperatures. Journal of Food Engineering, 44, 205 211.
17. Menkov, N.D. Dinkov, K.T. (1999). Sorption equilibrium moisture content of the seeds of several tobacco varieties. Journal of Agriculture Engineering Research, 72, 347 353.
18. Mohammed, S. Hussein, R. (1994). Effect of low temperature blanching, cysteine-HCl, N-acetyl-l-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots. Journal of Food Processing and Preservation, 18, 343 348.
19. Munde, A.V. (2000). Moisture adsorption characteristics of chilli powder. Journal of Maharastra Agricultural Universities, 25, 55 59.
20. Ong, D.E. Chytil, F. (1983). Vitamins and Harmones (edited by G.D. Aurbach). Pp. 105 112. New York, NY : Academic Press.
21. Ozdemir, M. Devres, Y.O. (1999). The thin layer drying characteristics of hazelnut during roasting. Journal of Food Engineering, 42, 225 233.
22. Palipane, K.B. Driscoll, R.H. (1994). The thin layer drying characteristics of macadamia in shell nuts and kernels. Journal of Food Engineering, 23, 129 144.
23. Pandey, M.C. Aich, J.C. (1989). Equilibrium moisture content of dehydrated mushroom. Journal of Food Science and Technology, 26, 108 109.
24. Phoungchandang, S. Woods, J.L. (2000). Moisture diffusion and desorption isotherms for banana. Journal of Food Science, 65, 651 657.
25. Prothon, F. Ahrne, L.M. (2004). Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples. Journal of Food Engineering, 61, 467 470.
26. Rahman, S. (1995). Food Properties Handbook. London : CRC Press.
27. Rastogi, N.K. Raghavarao, K.S.M.S. (1997). Water and solute coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering, 34, 429 440.
28. Reugg, M. (1980). Calculation of the activity of water in sulphuric acid solutions of various temperatures. Lebensm Wiss U Technology, 13, 22 24.
29. Singh, H. (2001). Osmotic dehydration of carrot shreds for Gazraila preparation. Journal of Food Science Technology, 38, 152 154.
30. Singh, B. (2005). Osmo-convective dehydration of carrots (Daucus carota L.). Ph.D. dissertation, Punjab Agricultural University, Ludhiana, India.
31. Sitkiewicz, I., Lenart, A. Lewicki, P.P. (1996). Mechanical properties of osmotic-convection dried apples. Polish Journal of Food Nutrition and Science, 5/46, 105.
32. Soysal, Y. Oztekin, S. (2001). Comparison of seven equilibrium moisture content equations for some medicinal and aromatic plants. Journal of Agricultural Engineering Research, 78, 57 63.
33. Uzman, D. Sahbaz, P. (2000). Drying kinetics of hydrated and gelatinized corn starches in the presence of sucrose and sodium chloride. Journal of Food Science, 65, 115 122.
34. Wesley, B.J., Chakraverty, A. Sukumaran, C.R. (2000). Equilibrium moisture content of chillies. The Andhra Agricultural Journal, 47, 254 257.