Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots

Abstract

Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli, oranges, and carrots was also conducted. For all the samples, REV drying significantly shortened the processing time. The REV-dried samples had much higher retention of the nutritional values (vitamin C, β-carotene) compared to the conventional air-drying process, and the values were also competitive to those of the freeze-dried samples. Although freeze-drying resulted in the best rehydration property, the REV-dried samples still earned the highest scores in the sensory test. In the accelerated shelf-life study conducted on the REV-dried samples, the moisture content and water activity stayed at the same level, but the nutritional values showed a downward trend. The sensory properties fluctuated in the shelf-life but still gained positive feedback from the panelists. Moreover, the testing method for β-carotene content was uniquely designed in this project and could be a semi-quantitative method to refer to.

Keywords

• radiant energy vacuum drying (REV-drying)
• freeze drying
• air drying
• broccoli
• orange
• carrot