Optimization of microwave-assisted fluidized-bed drying of carrot slices

Abstract

The drying of carrot slices in a microwave-assisted fluidized-bed drying (MWFBD) system was investigated. The drying conditions such as the initial microwave power density and the inlet air temperature were optimized. The effects of different pretreatment processes such as water blanching, osmotic drying with 20% sugar solution, and 1% citric acid solution on the drying of carrot slices were investigated under the optimized drying conditions. The drying kinetics and the physical properties of the dried carrot slices were analyzed. Different mathematical models of the drying process were explored and fitted to the drying of carrot slices in MWFBD. The pretreatment of the carrot slices reduced the drying time required and improved the qualities such as color and textural strength of the dried carrot slices.