Drying of foods using supercritical carbon dioxide - Investigations with carrot

被引：85

作者：

Brown, Z. K. ^{[1
]}

Fryer, P. J. ^{[1
]}

Norton, I. T. ^{[1
]}

Bakalis, S. ^{[1
]}

Bridson, R. H. ^{[1
]}

机构：

[1] Univ Birmingham, Dept Chem Engn, Ctr Formulat Engn, Birmingham B15 2TT, W Midlands, England

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2008年 / 9卷 / 03期

关键词：

carrot; air-drying; supercritical carbon dioxide; drying kinetics; microstructure;

D O I：

10.1016/j.ifset.2007.07.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The use of supercritical carbon dioxide (scCO(2)) for the removal of moisture from cylindrical pieces of car-rot has been investigated. The experiments were carried out at 20 MPa pressure and the effects of temperature and co-solvent (ethanol) addition were examined. At the investigated conditions, comparisons with air-drying indicated that drying kinetics and the associated drying mechanisms differed between the techniques. The microstructural characteristics of carrot pieces that had been dried using the different techniques were compared using X-ray microtomography and light microscopy. Carrots dried in the supercritical fluid environment were seen to retain their shape much better than air-dried carrots which underwent shrinkage. Samples dried in ethanol-modified scCO(2) possessed less dense structures and consequently displayed more favourable rehydrated textural properties than the air-dried equivalents. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：280 / 289

页数：10

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