Determination of drying parameters of carrot pomace

É. Molnos 1  and Z. Vajda 1
  • 1 Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, 530104, Cluj-Napoca, Romania

Abstract

Carrot is one of the most important root vegetables rich in bioactive compounds such as carotenoids and dietary fibres, with appreciable levels of several other functional components and having significant health-promoting properties. Therefore, it is cultivated on a large scale throughout the world. The by-product (pomace) resulted during carrot juice production is used mainly as animal feed although it contains many valuable components and could therefore be used profitably in the food industry, too. Carrot pomace needs to be preserved by drying as otherwise it deteriorates rapidly. In our research, we studied the infrared drying kinetics of carrot pomace at various temperatures, the obtained data being very important in the drying practice.

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