The Effect of Ultrasound Pre-treatment on the hot air Drying Rate of Carrots
- 10.2991/lemcs-15.2015.93How to use a DOI?
- Ultrasound pre-treatment; Carrot; Drying rate; Frequency
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.
- © 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/).
Cite this article
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 -