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Time Evolution of Physicochemical Properties of Carrots During the Drying Process

dc.contributor.authorCalado, Ana Rita
dc.contributor.authorGonçalves, João Carlos
dc.contributor.authorCorreia, Paula
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2016-06-09T10:38:20Z
dc.date.available2016-06-09T10:38:20Z
dc.date.issued2016
dc.description.abstractThis study is aimed to determine the properties of Nantes carrots while drying by hot air at three different temperatures (50, 60 and 70 ºC). The chemical properties evaluated were: moisture, pro- tein, fibre, ash, sugars and water activity, and the physical properties were: texture, color, density and porosity. The results showed that the drying at 70 ºC affected mostly the chemical properties analyzed. Regarding the texture, similar changes were recorded in terms of hardness, gumminess and chewiness at the temperature of 70 ºC that affected these properties the most. Regarding color, in general the vari- ations in a* and b* along drying were not meaningful, although some discoloration was observed (in- crease in L*). The porosity increased due to the decrease in humidity. The final porosity measured for the carrots dried at 70 ºC was; however, lower than those for 50 and 60 ºC.pt_PT
dc.identifier.citationCalado ARP, Gonçalves JC, Correia PMR, Guiné RPF. (2016) Time Evolution of Physicochemical Properties of Carrots During the Drying Process. Current Biochemical Engineering, 3(2), 139-153.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/3223
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherBenthampt_PT
dc.subjectcarrotpt_PT
dc.subjectconvective dryingpt_PT
dc.subjectdata fittingpt_PT
dc.subjectchemical propertiespt_PT
dc.subjectphysical propertiespt_PT
dc.titleTime Evolution of Physicochemical Properties of Carrots During the Drying Processpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage153pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage139pt_PT
oaire.citation.titleCurrent Biochemical Engineeringpt_PT
oaire.citation.volume3pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT

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