Comparative Study of Various Pre-Treatments Coupled to Vacuum Drying in Terms of Structural, Functional and Physical Properties of Carrot DaucusCarota

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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Dynamic analyses of a flat plate and a beam subjected to a moving load

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