Non-stationary drying of carrot: Effect on product quality

Abstract This paper presents the results of studies concerning the quality of food materials like vegetables subjected to convective drying in non-stationary conditions. The effect of different frequencies and amplitudes of the periodically changeable drying air temperature on the quality of dried carrot ( Daucus carota L.) has been investigated. The indicators of the quality such as the color change, the water activity and the retention of β -carotene were analyzed. The slices of carrot root were used as the material for experimental tests. It has been shown that the non-stationary drying carried out in a prescribed variable air temperature significantly minimized the unfavorable effects in color changes, β -carotene degradation, and decay phenomena.