The Effect of Ultrasound Pre-treatment on the hot air Drying Rate of Carrots

DOI

10.2991/lemcs-15.2015.93How to use a DOI?

Keywords

Ultrasound pre-treatment; Carrot; Drying rate; Frequency

Abstract

In order to improve the drying rate and to reduce the energy consumption of vegetables and fruits, carrots chips are treated with ultrasonic with different frequency, time, and different temperature. The hot air drying rate of treated carrots chips is determined and, meanwhile, several quality parameters, such as the shrinkage and rehydration rate of samples with pretreatment are determined to compare with those of untreated samples. The results indicate that the drying rate of carrots chips can be improved by ultrasonic pretreatment, and 70 kHz for pretreatment frequency, 45 min for pretreatment time and 25°C for pretreatment temperature is the optimum treated parameters.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yaxiang Bai
AU  - Yuan Huo
AU  - Bin Kang
AU  - Hang Sun
PY  - 2015/07
DA  - 2015/07
TI  - The Effect of Ultrasound Pre-treatment on the hot air Drying Rate of Carrots
BT  - Proceedings of the International Conference on Logistics, Engineering, Management and Computer Science
PB  - Atlantis Press
SP  - 490
EP  - 494
SN  - 1951-6851
UR  - https://doi.org/10.2991/lemcs-15.2015.93
DO  - 10.2991/lemcs-15.2015.93
ID  - Bai2015/07
ER  -