A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2017; you can also visit the original URL.
The file type is
Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwave
Brazilian Journal of Chemical Engineering
Drying is a single operation employed to prolong the life of a large quantity of vegetables. Carrot (Daucus carota) drying has been the subject of many studies. This plant has been highlighted in the human diet for having high nutritional value, mainly due to the high content of β-carotene. In this work, carrot drying behavior was studied in a regular microwave dryer and a vacuum microwave dryer. A vacuum of 450 mmHg was applied for drying of carrot in different geometrical shapes (cubes, discsdoi:10.1590/0104-6632.20140312s00002668 fatcat:g55fcied6veptmvdi25tgagdfy