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Time Evolution of Physicochemical Properties of Carrots During the Drying Process

[ Vol. 3 , Issue. 2 ]


Ana Rita P. Calado, Joao Carlos Gonçalves, Paula M. R. Correia and Raquel P. F. Guiné   Pages 139 - 153 ( 15 )


This 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, protein, 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 variations in a* and b* along drying were not meaningful, although some discoloration was observed (increase 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.


Carrot, convective drying, time evolution, data fitting, chemical properties, physical properties.


Quinta da Alagoa. Estrada de Nelas. Ranhados. 3500-606 Viseu. Portugal.

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