Abstract— Different processes were studied as pretreatment operations in order to adequately intensify the drying of carrot. Blanching, freezing/thawing F/T, Steaming implying high saturated steam pressure and 120-s decompression time, Instant controlled pressure drop process (DIC) with pressure-drop time of about 0.02 s were studied. Their various texturing impacts were defined through the value of porosity ration J and the Scanning electron microscopy (SEM). More than the determination of the specific impacts of each considered pretreatment operation; correlations were established between various structural and functional parameters, and between drying performances and final product quality.
Keywords— Carrot, Instant controlled pressures drop (DIC), Freezing/thawing, lipid content, carotene content, vacuum drying.
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