LAUSR

ABSTRACT Conventional drying processes like hot air-drying (HAD), freeze-drying (FD) and microwave vacuum drying (MVD) have specific advantages and disadvantages concerning product quality and drying time. Recent studies have shown that serial combinations of these processes can lead to better product quality (water content, color, hardness, rehydration, volume, and ingredient retention) and favorable process parameters (shorter time, less energy consumption). However, little is known about the timing of the changeover point between the different processes. In this study, we investigated the development of quality parameters (volume retention, rehydration properties) during FD, HAD, and MVD either as a single or as a serial combination process with varying changeover point. Therefore, carrot disks were processed in a modular drying processor to different final relative moisture contents. On this basis, recommendations were derived for certain combinations of drying processes to achieve desired product quality parameters, partially with shorter drying times.