Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slices

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dc.contributor.authorMina, Zobabalo Progress
dc.contributor.authorKaseke, Tafadzwa
dc.contributor.authorFadiji, Tobi
dc.contributor.authorSilue, Yardjouma
dc.contributor.authorFawole, Olaniyi Amos
dc.date.accessioned2025-01-17T13:48:43Z
dc.date.available2025-01-17T13:48:43Z
dc.date.freetoread2025-01-17
dc.date.issued2025-01-09
dc.date.pubOnline2025-01-09
dc.descriptionThis article is part of the Research Topic: Sustainable Approaches to Food Loss and Waste Reduction in Smallholder Horticulture: from Proof of Concept to Scale
dc.description.abstractIntroduction An effective and efficient drying method for preserving fresh carrots is essential in food processing. Combined drying represents a novel approach that addresses the shortcomings of conventional methods by balancing energy consumption, cost, and product quality. Methods This study evaluated the impact of combining oven drying (OD) with freeze-drying (FD) on drying behavior, energy requirements, costs, enzyme activity, and the physicochemical and sensory properties of dried carrots. Drying conditions included 36 hours of FD, OD, and combinations of OD and FD at 1 h of OD + 21 h of FD (OD1-FD21), 2 h of OD + 18 h of FD (OD2-FD18), 3 h of OD + 15 h of FD (OD3-FD15), and 9 h of OD. Results and discussion Compared to FD alone, the OD-FD combination reduced drying time by 39–50% and decreased energy consumption and costs by 40–56%. FD and OD-FD reduced polyphenol oxidase activity by 71–85% and peroxidase activity by 29–52% compared to OD alone. FD carrot slices retained significantly higher levels of β-carotene (11.67–25.96 mg/100 g DM), lycopene (9.91–21.85 mg/100 g DM), total phenolic content (7.12–10.24 mg GAE/100 g DM), and DPPH radical scavenging activity (16.44–19.38 mM AAE/100 g DM) than OD and OD-FD slices. OD-FD slices exhibited the highest levels of volatile compounds, including aldehydes, terpenes, esters, alcohols, ketones, and acids, indicating superior flavor preservation. Conclusion The OD2-FD18 combination emerged as the optimal method, significantly reducing energy consumption and costs while maintaining better β-carotene, total phenolic content, DPPH radical scavenging activity, and volatile compound profiles. This study highlights the potential of combined drying methods to enhance drying efficiency and product quality.
dc.description.journalNameFrontiers in Horticulture
dc.description.sponsorshipThis work is based on the research supported wholly/in part by the National Research Foundation of South Africa (Grant Number: SPAR231013155231), the Gauteng Department of Agriculture and Rural Development (GDARD) and the University Research Committee at the University of Johannesburg
dc.identifier.citationMina ZP, Kaseke T, Fadiji T, et al., (2025) Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slices. Frontiers in Horticulture, Volume 3, January 2025, Article number 1447957en_UK
dc.identifier.eissn2813-3595
dc.identifier.elementsID562167
dc.identifier.issn2813-3595
dc.identifier.paperNo1447957
dc.identifier.urihttps://doi.org/10.3389/fhort.2024.1447957
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/23397
dc.identifier.volumeNo3
dc.language.isoen
dc.publisherFrontiersen_UK
dc.publisher.urihttps://www.frontiersin.org/journals/horticulture/articles/10.3389/fhort.2024.1447957/full
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject4004 Chemical Engineeringen_UK
dc.subject30 Agricultural, Veterinary and Food Sciencesen_UK
dc.subject40 Engineeringen_UK
dc.subject3006 Food Sciencesen_UK
dc.subjectbioactive compoundsen_UK
dc.subjectenergy consumptionen_UK
dc.subjectcarrot slicesen_UK
dc.subjectfreeze-dryingen_UK
dc.subjectoven dryingen_UK
dc.subjectquality attributesen_UK
dc.titleCombined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slicesen_UK
dc.typeArticle
dcterms.dateAccepted2024-12-16

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