Changing Trend of the Vitamin Content in Carrot during Drying
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Abstract:
Taking carrot as the research object, the change trend of the vitamin content of carrot during drying. The carrot was dried by vacuum freeze drying, heat pump drying, and hot air drying, then the different vitamin contents were determined during drying, and the obtained experimental data were statistically processed by SPSS 12.0. The results showed that the total vitamin loss in the carrots after drying was greater than that after drying. During the freeze-drying process, the total loss rates of vitamin A, vitamin B1, vitamin B2 and vitamin C were 62.23%, 54.95%, 48.32% and 66.52%, respectively. In the process of hot air drying, the loss rate of the four vitamins reached the highest when the drying temperature was 100 ℃: 80.75% for vitamin A, 77.45% for vitamin B1, 79.63% for vitamin B2, and 80.47% for vitamin C. During the heat pump drying process, the loss rate of the four vitamins reached the highest when the air outlet temperature was 100 ℃: 80.23% for vitamin A, 69.54% for vitamin B1, 64.35% for vitamin B2, and 89.27% for vitamin C. The loss rates of vitamin A and vitamin C in the carrots were the highest during drying. Therefore, in order to reduce the vitamin loss during drying of carrot, the drying process of carrot should be continuously improved.
