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     Advance Journal of Food Science and Technology


Enzymatic Pretreatment Effects on the Drying Process in Terms of Kinetics, Physical and Structural Aspects of the Vegetable Carrot Daucus carota

1, 2, 3Wafaa Sahyoun, 1, 2, 4Sabah Mounir and 1Tamara Allaf
1ABCAR-DIC Process, BP12053, 17010 La Rochelle Cedex 01
2University of La Rochelle, Intensification of Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, 17042 La Rochelle, France
3Department of Biology, Faculty of Sciences, Lebanese University, Tripoli, Lebanon
4Department of Food Science, Faculty of Agriculture, Zagazig University, 44115 Zagazig, Egypt
Advance Journal of Food Science and Technology  2017  2:83-99
http://dx.doi.org/10.19026/ajfst.13.3770  |  © The Author(s) 2017
Received: ‎June ‎25, ‎2016  |  Accepted: August ‎5, ‎2016  |  Published: February 25, 2017

Abstract

This study is part of a large comparative study of various pre-treatments used to improve the technological abilities of plants. This study is specifically designed to systematically analyze the intensification of vacuum drying of carrots using cellulase, pectinase and macerozyme as a way to change both structure and functional behavior. These enzymatic pretreatments resulted in major changes in porosity, drying time, capacity and rehydration kinetics and water activity. However, their effects were fundamentally different from physical pretreatments generally used to increase technological capability of drying carrots, such as Freezing/Thawing (FT) instantaneous controlled pressure drop (DIC), or Simple Steaming (SS). Thus, in enzymatic pretreatments no correlation was observed in terms of structure and functional characteristics. This completely contrasts with FT, DIC and SS as thermal/texturing pretreatments, where we found that functional properties strictly depend on structural modifications. Thus thermal/texturing pretreatment operations involve systematically a high correlation between porosity and the ability to dehydration and rehydration. The changes induced by the enzyme pretreatments were closely linked to irreversible microscopic changes of the polymer chains.

Keywords:

Carrot, cellulase, enzyme pretreatment, macerozyme, pectinase, vacuum drying,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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