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Orientador(es)
Resumo(s)
The effect of various pre-drying treatments
on the quality of dried carrots was evaluated by assessing
the values of moisture, ash, protein, fibre, sugars and col-
our. The pre-drying treatments under investigation were
dipping, either in ascorbic acid or sodium metabisulphite
at different concentrations and pre-treatment times, as
well as blanching. The experimental data was analysed
using neural networks, so that relevant patterns in the data
were found and conclusions drawn about each variable.
The results showed that the type of pre-drying treatment
(chemical or physical) had variable impact on the nutri-
tional composition of the dried carrots but not on the colour
parameters, which were found to be mostly unaffected by
the pre-treatment procedure. Pre-treatment with chemical
agents such as ascorbic acid or metabisulphite seem to have
the least impact on the parameters studied. The results of
the analysis by artificial neural networks confirmed these
findings.
Descrição
Palavras-chave
Pre-drying treatment Drying Neural network Carrots Colour Chemical composition
Contexto Educativo
Citação
Barroca, M.J., Guiné, R.P.F., Calado, A.R.P., Correia, P.M.R., & Mendes, M. (2017). Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments. Journal of Food Measurement and Characterization, 11(4), 1815-1826. doi: 10.1007/s11694-017-9563-9