Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage

• Published in: Ciência e tecnologia de alimentos Vol. 42
• Main Authors: TUMER, Emre, TULEK, Yahya
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.01.2022
• Subjects: FOOD SCIENCE & TECHNOLOGY; β-carotene; Carrot; kinetic; dehydrofreezing
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.70220

Abstract Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40oC and 2 m/s airflow) and cryogenic methods after dehydrating them by different methods (osmotic dehydration, convective and vacuum drying). The effects of dehydration method, freezing conditions and storage time on β-carotene amounts of dehydrofrozen carrots and the changes in β-carotene content of dehydrofrozen carrots during storage for six months at -20oC were investigated. The findings obtained in this study showed that the reaction representing the carotene change in the storage process took place in accordance with the first-degree kinetic model. The reaction rate constants (k) were affected by freezing conditions, and the k value decreased as the freezing temperature decreased. The β-carotene losses were less in the storage process in the cryogenically frozen carrots compared to those frozen by the convective method. As the freezing temperature decreased, the half-life period increased.