The effects of drying methods on the characteristics of carrot pomace - a minireview


Marian Ilie Luca, Mădălina Iuga, Silvia Mironeasa

Volume 27, Issue 1;
Pages: 21-26; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The processing of fruits and vegetables results in a significant amount of waste and by-products. Due to its high-water content, carrot pomace is susceptible to rapid microbial contamination. In order to avoid the rapid microbial contamination, different drying methods are used. The aim of this paper was to summary and analyze the influence of drying methods on carrot pomace characteristics, according to the papers presented in the literature. The most used drying methods used are convective drying, lyophilization, infrared and microwave drying. They influence in different ways the physico-chemical characteristics of carrot pomace. The carrot pomace has a high content of carotenoids and dietary fibers and appreciable levels of vitamins, minerals and polyphenols. The main components left after drying are directly proportional with the time, temperature and layer of the carrot pomace processed. The best methods of drying that should be choose depending on the type of product in which carrot pomace will be used.
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