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Physical and viscoelastic properties of carrots during drying.

Authors
  • Ozturk, Oguz K1
  • Takhar, Pawan S1
  • 1 Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois.
Type
Published Article
Journal
Journal of texture studies
Publication Date
Jun 01, 2020
Volume
51
Issue
3
Pages
532–541
Identifiers
DOI: 10.1111/jtxs.12496
PMID: 31724178
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

It is essential to understand the physical and mechanical properties of a product since these properties affect the structure, texture, and ultimately consumer acceptance. The effect of drying conditions on dynamic viscoelastic properties, stress relaxation function and creep compliance, and physical properties, such as moisture distribution, color parameters, and shrinkage, was studied. An increase in drying temperature and duration resulted in a decrease in moisture content and volume, which were highly correlated (R = .988). Water evaporation followed the falling rate period, demonstrating that the water transport was limited by internal resistances. The decomposition of carotenoids led to a decrease in magnitude of color parameters (L, a, and b), between 30.1% and 51.6% with 4 hr drying. It was observed that the material shrinkage and moisture content highly affected the mechanical properties; increased stress relaxation modulus and decreased creep compliance values of the sample. The creep behavior, expressed with Burger's model (R2 ≥ .986), was highly dependent on moisture content. The linear viscoelastic region of carrots was found to be at strains lower than 3%. The three-element Maxwell model well fitted to describe the viscoelastic behavior of carrots (R2 ≥ .999, RMSE ≤ 2.08 × 10-4 ). The storage moduli (G') were higher than loss moduli (G″), indicating that samples presented solid-like behavior. The findings can be used to improve the textural attributes of carrots and carrot-based products. © 2019 Wiley Periodicals, Inc.

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