Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
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Bronwen G Smith
The effects of different drying methods on the cellular structure of carrots were examined. Carrots were dried by vacuum drying, freeze drying and oven drying in combination with microwave pre-drying. Dried and fresh untreated samples were analysed by light microscopy and environmental scanning electron microscopy (ESEM). The cellular structure of vacuum dried as well as microwave pre-dried samples was found to be very different from that of fresh samples. Most, if not all, of the original microstructure was lost during drying with these techniques, though traces of original structure were preserved on external surfaces. Most of the original microstructure was preserved in the freeze dried carrot. ESEM was also used to observe the behaviour of the dried samples in an atmosphere of increasing humidity and showed that dried tissues did not regain their original cellular structure though some turgidity was regained by the freeze dried samples.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Shorter Communication
- Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
- Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
- Quality of Wastewater of the Sudanese Fermentation Industry
- Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)
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- Development of a Permeability Model for Palm Fruit Cake
- Modelling of the Internal Cooling of Fish during Ice Storage
- Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization
- Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration
- Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
- Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
- Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
- Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films
- Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites
- An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria
- Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
- Critical Review
- Improvement in Food Packaging Industry with Biobased Nanocomposites
