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Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
carrot thin-layer drying mathematical modelling semi-industrial-continuous band dryer effective moisture diffusivity
2011/2/25
This paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experi...
Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content
Blended carrot-orange juice carotene content enzyme clarification
2010/9/30
The aim of this work was to optimize the processing parameters for the clarification of blended
carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The b...
Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid
carrot decontamination Persteril peroxyacetic acid texture sensory quality colour
2010/2/27
The use of cleaned and cut fresh vegetables for direct consumption without cooking is limited by the short shelf life caused by the fast growth of contaminating microflora. With the aim of reducing th...
胡萝卜微粉物理特性和营养成分的影响因素（Influence Factors on Physical Properties and Nutrient Component for Carrot Micro-powder）
胡萝卜 微粉加工 物理特性 营养成分
2009/11/24
胡萝卜微粉制备中，影响微粉物理特性及营养成分的试验分析表明：热风和微波干燥获得的胡萝卜微粉容积密度大，冷冻干燥的胡萝卜微粉容积密度小。微波干燥获得的胡萝卜微粉溶水性好，其次是冷冻干燥；胡萝卜生粉比熟粉溶水性好。胡萝卜生粉的氨基酸质量比高于熟粉和冻融粉；真空冷冻干燥生胡萝卜，粉碎粒径小于240目时，氨基酸质量比高。经过冻融处理的胡萝卜微粉VC质量比高于其生粉和熟粉；冷冻干燥的胡萝卜微粉VC质量比高。...
胡萝卜过热蒸汽膨化干燥工艺优化（Optimization of Super Heated Stream Puffing Drying Technology for Carrot）
胡萝卜 过热蒸汽膨化 干燥 工艺优化
2009/9/24
以胡萝卜为原料，采用三因素二次正交旋转组合设计，研究了预脱水的胡萝卜含水率、过热蒸汽温度和滞留时间对膨化胡萝卜比容以及产品复水率的影响。这3个因素的影响均达到显著水平，过长的滞留时间可增加比容，但极大降低产品复水率。优化的过热蒸汽膨化工艺条件为：预脱水的胡萝卜含水率23%，过热蒸汽温度150℃，滞留时间50s。过热蒸汽膨化干燥的胡萝卜收缩较小、复水率高、硬度适中、品质好。过热蒸汽膨化干燥胡萝卜较热...
Pectic Enzymes Related with the Formation of Coagulum in Carrot Juice
carrot juice pectinesterase polygalacturonase
2009/7/7
This study was conducted to investigate the relationship between several blanching conditions and remaining enzyme activities, especially pectinesterase (PE) and polygalacturonase (PG), on the formati...
Guaiacol Peroxidases in Carrot（Daucus carota L.）Root
Daucus carota guaiacol peroxidases root
2009/3/19
Carrot (Daucus carota L.) belongs to the group of common edible vegetables. The aim of the present study was to establish the distribution of guaiacol peroxidases in carrot root sections as well as to...
Extraction of carrot (Daucus carota L.) carotenes under different conditions
carrot extraction carotenes dyestuff yield of β-carotene temperature of extraction
2008/3/3
This paper describes carotenes extraction from carrot under different conditions involving different temperatures, treatment of samples, and solvents (ethanol, 2-propanol). Carrot roots (Daucus carota...
法国著名流变学专家Carrot教授来华东理工大学授课
华东理工大学 法国 流变学 塑料材料流变学
2006/2/21
华东理工大学材料科学与工程学院2006年2月20日讯 新学期伊始，国际著名流变学专家法国Saint Etienne大学Christian Carrot教授来校进行访问，并为材料科学与工程学院研究生和博士生讲授课程——材料流变学。Carrot教授是法国国家塑料材料流变学实验室负责人，在材料流变学方面的研究有着很高的造诣，此次其是应华东理工大学材料学院陈建定教授邀请来校讲学，旨在促进双方交流与合作。此...
Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria
lactic acid fermentation diacetyl color carotenoid
1996/5/17
Lactic acid bacteria were evaluated for suitability in producing a fermented carrot juice. All nine strains of lactic acid bacteria studied grew well in the juice. Sensory evaluation indicated that L....
Quality Changes in Carrot Slices, Sticks and Shreds Stored at Various Temperatures
carrots, fresh-cut respiration rate weight loss
1995/8/13
Quality changes in carrot slices, sticks, and shreds were not similar during storage at 0°, 5° and 10°C. The surface area per gram of tissue, respiration rate, and weight loss were greater with shreds...