Characterization and Dehydration Kinetics of Carrot Pomace

A. Upadhyay, H. K. Sharma, B. C. Sarkar

Abstract


Carrot (Daucus carota L.) is cultivated throughout the world. It has been used in soups, stews,
curries, pies and salads traditionally. Among the carrot products, juice seems to gain popularity
but pomace remains (PR) obtained as a by-product after carrot juice extraction does not find its
proper utilization. However it may be used as source of pectin, fiber and carotene - a precursor of
vitamin B. In the present study raw carrot (var. Pusa Kesar) and fresh/dried PR were
characterized for selected physico-chemical parameters. Further PR was dried in open Sun and in
tray drier at 60, 65 70, 75 and 80º C. Mathematical modeling for the drying was also established.
Mechanical drying was found superior to the sun drying. Increasing temperature from 60 to 75º
C., β-carotene retention (db) was increased from 9.86 to 11.57 mg/100g and ascorbic acid
retention decreased from 22.95 to 13.53 mg/100g. Optimal drying was observed at 65º C on the
basis of β-carotene and ascorbic acid retention. On the basis of R² value Page model rendered
better prediction of drying data than the Lewis model.

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