Assessment of the effects of drying temperatures on effective moisture diffusion and quality properties of purple carrot slices dried by hot air method

Öz

This study examined the influence of hot-air drying temperature on the moisture ratio (MR), drying rate (DR), effective moisture diffusivity (Deff), color characteristics (L, a, b, C, and ΔE), and hardness (N) of purple carrot slices. A clear temperature-dependent response was observed for both the drying behavior and the quality attributes of the samples. Increasing the drying-air temperature resulted in a shorter drying period. The mean DR values obtained under the different drying conditions ranged from 0.0062 to 0.0201 g moisture/g dry matter·min. The calculated Deff values were within the range of 9.66 × 10⁻⁹ to 3.37 × 10⁻⁸ m²/s. Temperature also altered the color characteristics of the fresh purple carrot slices; specifically, the L and b values differed significantly from those of the fresh samples (p < 0.05). The α color values of fresh samples were preserved at 55 ºC and 65 ºC, the C color value at 55 ºC, and the ΔE color value at 55 ºC (p>0.05). The N values of fresh purple carrot slices are preserved at 75 ºC (p<0.05). Based on the findings, a temperature of 75 °C is recommended for the MR, DR, Deff, and N parameters, while a temperature of 55 °C is recommended for color characteristics.

Anahtar Kelimeler

• Drying kinetics
• Convective drying
• Color characters
• Quality parameters

Etik Beyan

There is no need to obtain ethics committee approval for this study.

Sıcak hava yöntemiyle kurutulan mor havuç dilimlerinin efektif nem difüzyonu ve kalite özelliklerine kurutma sıcaklıkların etkisinin değerlendirilmesi

Öz

Bu çalışmada, sıcak hava ile kurutma sıcaklığının mor havuç dilimlerinin nem oranı (MR), kuruma hızı (DR), efektif nem difüzyon katsayısı (Deff), renk özellikleri (L, a, b, C ve ΔE) ve sertlik (N) değerleri üzerindeki etkisi incelenmiştir. Örneklerin kuruma davranışı ve kalite özelliklerinin kurutma sıcaklığına bağlı olarak değiştiği belirlenmiştir. Kurutma havası sıcaklığının artırılması, kuruma süresinin kısalmasına neden olmuştur. Farklı kurutma koşullarında elde edilen ortalama DR değerleri 0,0062–0,0201 g nem/g kuru madde·dakika aralığında bulunmuştur. Hesaplanan Deff değerleri ise 9,66 × 10⁻⁹ ile 3,37 × 10⁻⁸ m²/s arasında değişmiştir. Kurutma sıcaklığı, taze mor havuç dilimlerinin renk özelliklerini de değiştirmiş; özellikle L ve b değerlerinin taze örneklerden istatistiksel olarak farklılaştığı belirlenmiştir (p < 0,05). Taze örneklerin a renk değerlerini 55 ºC ve 65 ºC, C renk değerini 55 ºC, ve ΔE renk değerini 55 ºC sıcaklık değerleri muhafaza etmiştir (p>0.05). Taze mor havuç dilimlerin N değerlerini sadece 75 ºC sıcaklık değeri korumuştur (p<0.05). Bulgulara göre kuruma kinetiği, efektif nem difüzyonu, ve sertlik parametreleri açısından 75 ºC sıcaklık değeri önerilirken, renk özellikleri açısından 55 ºC sıcaklık değeri önerilmektedir.

Anahtar Kelimeler

• Kurutma kinetikleri
• Konvektif kurutma
• Renk karakterleri
• Kalite parametreleri

Kaynakça

1. Abad-Gil, L., & Marina, M. L. (2023). Enantioselective analysis of pesticides in food, biological, and environmental samples by chromatographic techniques and capillary electrophoresis. Journal of Chromatography Open, 4, 100099. https://doi.org/10.1016/j.jcoa.2023.100099
2. Alemrajabi, A. A., Rezaee, F., Mirhosseini, M., & Esehaghbeygi, A. (2012). Comparative evaluation of the effects of electrohydrodynamic, oven, and ambient air on carrot cylindrical slices during drying process. Drying Technology, 30(1), 88-96. https://doi.org/10.1080/07373937.2011.608913
3. Anonymous, (2021). Food and Agriculture Organization of the United Nations, FAOSTAT database. http://www.fao.org/faostat/en/#data/QC. Access date 15.01.2021.
4. Arslan, A., Soysal, Y., & Keskin, M. (2023). Comparative investigation of drying and quality characteristics of organic and conventional black carrots dried by intermittent microwave and hot air. Tekirdağ Ziraat Fakültesi Dergisi, 20(3), 591-604. https://doi.org/10.33462/jotaf.1169657.
5. Bhattacharjee, S., Mohanty, P., Sahu, J. K., & Sahu, J. N. (2024). A critical review on drying of food materials: recent progress and key challenges. International communications in heat and mass transfer, 158, 107863. https://doi.org/10.1016/j.icheatmasstransfer.2024.107863
6. Cerezal-Mezquita, P., & Bugueño-Muñoz, W. (2022). Drying of carrot strips in indirect solar dehydrator with photovoltaic cell and thermal energy storage. Sustainability, 14(4), 2147. https://doi.org/10.3390/su14042147
7. Chen, G., Wu, F., Pei, F., Cheng, S., Muinde, B., Hu, Q., & Zhao, L. (2017). Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods. International Journal of Food Properties, 20(12), 2901-2910. https://doi.org/10.1080/10942912.2016.1258575
8. Ciurzyńska, A., Janowicz, M., Karwacka, M., Galus, S., Kowalska, J., & Gańko, K. (2022). The effect of hybrid drying methods on the quality of dried carrot. Applied Sciences, 12(20), 10588. https://doi.org/10.3390/app122010588

9. Corzo, O., Bracho, N., Pereira, A., & Vasquez, A. (2008). Weibull distribution for modeling air drying of coroba slices. LWT - Food Science and Technology, 41(10), 2023–2028. https://doi.org/10.1016/j.lwt.2008.01.002
10. Çelen, İ.H., Çelen, S., Moralar, A., Buluş, H.N., & Önler, E. (2015). Experimental Investigation of Dryability of Potato in Microwave Belt Dryer. Electronic Journal of Vocational Colleges, Special Issue, 5(4), 57–69. https://doi.org/10.17339/ejovoc.63399
11. Demircan, B., & Velioğlu, Y. S. (2023). Optimization of drying parameters in the production of purple carrot puree powder. Akademik Gıda, 21(2), 101-111. https://doi.org/10.24323/akademik-gida.1350664
12. Doymaz, İ., Tugrul, N., & Pala, M. (2006). Drying characteristics of dill and parsley leaves. Journal of Food Engineering, 77, 559–565. 77(3), 559–565. https://doi.org/10.1016/j.jfoodeng.2005.06.070
13. Elik, A. (2021). Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality. Innovative Food Science & Emerging Technologies, 73, 102800. https://doi.org/10.1016/j.ifset.2021.102800
14. Guan, L., Xu, H., Jiang, M., Su, D., Guo, Y., Chen, X., Wang, D., & Song, H. (2024). Effects of penetrating microwave hot-air rolling blanching pretreatment for the drying of hawthorn slices: Evaluation of enzyme activity, drying characteristics, moisture migration, microstructure, and quality attributes. Food and Bioprocess Technology. 18(1), 1013–1028. https://doi.org/10.1007/s11947-024-03525-7
15. Kaur, A., & Singh Sogi, D. (2020). Influence of development stages on the physicochemical properties of black carrots (Daucus carota L.). Cogent Food & Agriculture, 6(1), 1841358. https://doi.org/10.1080/23311932.2020.1841358
16. Kılıç, F. (2021). Effects of three drying methods on kinetics and energy consumption of carrot drying process and modeling with artificial neural networks. Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 43(12), 1468-1485. https://doi.org/10.1080/15567036.2019.1645275
17. Liu, C., Pirozzi, A., Ferrari, G., Vorobiev, E., & Grimi, N. (2020). Effects of pulsed electric fields on vacuum drying and quality characteristics of dried carrot. Food and Bioprocess Technology, 13(1), 45-52. https://doi.org/10.1007/s11947-019-02363-2.
18. Mahiuddin, M., Khan, M. I. H., Kumar, C., Rahman, M. M., & Karim, M. A. (2018). Shrinkage of food materials during drying: Current status and challenges. Comprehensive Reviews in Food Science and Food Safety, 17(5), 1113-1126. https://doi.org/10.1111/1541-4337.12399.
19. Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering, 44, 71–78. https://doi.org/10.1016/S0260-8774(99)00167-3.
20. McGuire, R.G. (1992). Reporting of objective color measurements. HortScience, 27, 1254 - 1255. https://doi.org/10.21273/HORTSCI.27.12.1254
21. Md Saleh, R., Kulig, B., Arefi, A., Hensel, O., & Sturm, B. (2022). Prediction of total carotenoids, color, and moisture content of carrot slices during hot air drying using non‐invasive hyperspectral imaging technique. Journal of Food Processing and Preservation, 46(9), e16460. https://doi.org/10.1111/jfpp.16460.
22. Moses, J. A., & Authority, F. D. (2014). Novel drying techniques for the food industry, Food Engineering Reviews. 6(3), 43–55. https://doi.org/10.1007/s12393-014-9078-7.
23. Olcay, N., Aslan, M., Demir, M. K., & Ertaş, N. (2021). Development of a functional cake formulation with purple carrot powder dried by different methods. Food and Health, 7(4), 242-250. https://doi.org/10.3153/FH21025
24. Polat, A. (2025). Drying of mango by intermittent and continuous infrared drying method. Journal of Agricultural Faculty of Gaziosmanpaşa University, 42(2), 95-108. https://doi.org/10.55507/gopzfd.1652503
25. Polat, S., Guclu, G., Kelebek, H., Keskin, M., & Selli, S. (2022). Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods. Food Chemistry, 369, 130941. https://doi.org/10.1016/j.foodchem.2021.130941
26. Sáez-Escudero, L., Blanch, G. P., Morales, F. J., Mesías, M., & Del Castillo, M. L. R. (2025). Health-related compounds and Maillard reaction products in dry and steam roasted purple carrots (Daucus carota L.). Food Chemistry, 483, 144296. https://doi.org/10.1016/j.foodchem.2025.144296
27. Sharma, K. D., Karki, S., Thakur, N. S., & Attri, S. (2012). Chemical composition, functional properties and processing of carrot—a review. Journal of food science and technology, 49(1), 22-32. https://doi.org/10.1007/s13197-011-0310-7 Sun, Q., Yuan, Y., Xu, F., Guo, Z., Wang, X., Ren, J., & Shi, J. (2025). Mechanisms of color change and smart control strategies during carrot drying. Drying Technology, 43(11-12), 1742-1752. https://doi.org/10.1080/07373937.2025.2516754
28. Suvarnakuta, P., Devahastin, S., & Mujumdar, A. S. (2005). Drying kinetics and β‐carotene degradation in carrot undergoing different drying processes. Journal of Food Science, 70(8), 520-526. https://doi.org/10.1111/j.1365-2621.2005.tb08305.x.
29. Taşova, M., Malaslı, M. Z., & Dursun, S. K. (2023). The effect of drying methods and pretreatment on physico-chemical, energy consumption and thermodynamic analysis of “Hatay” genotype purple carrot slices. Journal of Thermal Analysis and Calorimetry, 148, 12711-12723. https://doi.org/10.1007/s10973-023-12576-5
30. Tayyab, M., Sturm, B., Delele, M. A., & Arefi, A. (2026). Hyperspectral and 3D point cloud imaging unraveling of physio-chemical shifts during drying of purple carrot and golden kiwifruit. Food Control, 111578. https://doi.org/10.1016/j.foodcont.2025.111578
31. Yağcıoğlu, A. (1999). Agricultural products drying technique. İzmir Ege University Faculty of Agriculture. 536, 348 s. ISBN: 975-483-400-8.
32. Yusuf, E. H. (2025). Fruit-infused dried carrots impact shelf life, nutrients, and health benefits. Food Chemistry: X, 102934. https://doi.org/10.1016/j.fochx.2025.102934