African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12200

Full Length Research Paper

Drying of carrots in slices with osmotic dehydration

Araújo, P. M.*
  • Araújo, P. M.*
  • Laboratory of Food Technology, Federal University of Rio Grande do Norte, 59072-970, Natal/RN, Brazil.
  • Google Scholar
Fonseca, J. R. L.
  • Fonseca, J. R. L.
  • Laboratory of Food Technology, Federal University of Rio Grande do Norte, 59072-970, Natal/RN, Brazil.
  • Google Scholar
Magalhães, M. M. A.
  • Magalhães, M. M. A.
  • Laboratory of Food Technology, Federal University of Rio Grande do Norte, 59072-970, Natal/RN, Brazil.
  • Google Scholar
Medeiros, M. F. D.
  • Medeiros, M. F. D.
  • Laboratory of Food Technology, Federal University of Rio Grande do Norte, 59072-970, Natal/RN, Brazil.
  • Google Scholar


  •  Received: 26 April 2012
  •  Accepted: 27 October 2012
  •  Published: 23 July 2014

References

Amami E, Fersi A, Vorobiev E, Kechaou N (2007).Osmotic dehydration of carrot tissue enhanced by pulsed electric field, salt and centrifugal force. Food Eng. J. 83:605-613.
Crossref
 

Amiryousefi MR, Mohebbi M (2009). Neural network approach for modeling the masstransfer of potato slices during osmotic dehydration using genetic algorithm. Afr. J. Biotechnol. 5(1):070-077.

Academic Journals

 
Ayşe İspir, İnci Türk Toğrul (2008). The influence of application of pretreatment on the osmotic dehydration of apricots. Food Process. Preserv. J. 33:58-74.
 
Borin I, Frascareli EC, Mauro MA, Kimura M (2008).Efeito do pré-tratamento osmótico com sacarose e cloreto de sódio sobre a secagem convectiva da abóbora. Ciênc. Tecnol. Aliment. 28:39-50.
Crossref
 
Brandão MCC, Maia GA, Lima DP, Parente EJS, Campello CC, Nassu RT, Feitosa T, Sousa PHM (2003). Análise físico-química, microbiológica e sensorial de frutos de manga submetidos à desidratação osmótica-solar. Rev. Bras. Fruticult. 25(1):38-41
Crossref
 
Burrows G (1996). Production of thermally processed and frozen fruit. In: Fruit processing. Artley D, Ashurst PR (Eds.). Blackie Academic and Professional, London, UK. pp.135-164.
Crossref
 
Ertekin FK, Cakaloz T (1996). Osmotic dehydration of peas: influence of process variables on mass transfer. Food Process. Preserv. J. 20:87-104.
Crossref
 
Gomes AT, Cereda MP, Vilpouxo O (2007). Desidratação osmótica: uma tecnologia de baixo custo para o desenvolvimento da agricultura familiar. Rev. Bras. Gestão e Desenv. Regional. 3(3):212-226.
 
Levent IA, Ferit AK (2011). Partial removal of water from red pepper by immersion in an osmotic solution before drying. Afr. J. Biotechnol. 11(6):1449-1459.
 
Lopes RLT (2007). Conservação de alimentos- Fundação centro tecnológico de Minas Gerais, CETEC.
 
Manivannan P, Rajasimman M (2009). Optimization of process parameters for the osmotic dehydration of beetroot in sugar solution. Food Process Eng J. Early View: 1-22.
 
Meloni PLS (2005). Curso - Desidratação de frutas e hortaliças. UFRN. Escola Agrícola de Jundiaí.
 
Ponting JD, Watters GG, Forrey RR, Jackson R, Stanley WL (1966). Osmotic dehydration of fruits. Food Technol. J. 20:125-128.
 
Rastogi NK, Nayak CA, Raghavarao KSMS (2004). Influence of osmotic pre-treatments on rehydration characteristics of carrots. . Food Eng. J. 65:287-292.
Crossref
 
Rastogi NK, Raghavarao KSMS (1997). Water and solute diffusion coefficients of carrots as a function of temperature and concentration during osmotic dehydration. Food Eng. J. 34: 429-440.
Crossref
 
Singh B, Gupta AK (2007). Mass transfer kinetics and determination of effective diffusivity during convective dehydration of pre-osmosis carrot cubes. J. Food Eng. 79:459-470.
Crossref
 
Singh B, Mehta S (2008). Effect of osmotic pretreatment on equilibrium moisture content of dehydrated carrot cubes. Int. J. Food Sci. Technol. 43:535-537.
Crossref
 
Singh B, Panesar PS, Gupta AK, Kennedy JF (2006). Sorption isotherm behavior of osmoconvectively dehydrated carrot cubes. Food Process. Preserv. J. 30: 684-698.
Crossref
 
Singh B, Panesar PS, Nanda V (2007a). Osmotic dehydration kinetics of carrot cubes in sodium chloride solution. Int. J. Food Sci. Technol. April. 43: 1361-1370.
 
Singh B, Panesar PS, Nanda V (2007b). Optimization of osmotic dehydration process of carrot cubes in sucrose solution. Food Process Eng. J. 31:1-20.
Crossref
 
Torreggiani D (1993). Osmotic dehydration in fruit and vegetable processing. Food Res. Int. J. 26: 59-68.
Crossref