Food and Bioprocess Technology

, Volume 7, Issue 9, pp 2549–2559 | Cite as

Effect of a Modified Atmosphere on Drying and Quality Characteristics of Carrots

  • Yunhong LiuEmail author
  • Jianye Wu
  • Shuai Miao
  • Cuijuan Chong
  • Yue Sun
Original Paper


Many quality degradation problems are related to the high O2 content of normal air atmosphere during drying. To reduce O2 content in drying atmosphere and obtain food products with high quality, modified atmosphere drying was conducted. In this study, carrots were used as experimental materials to investigate the effects of drying parameters on the drying characteristics and product quality. Results showed that the increase in drying temperature and the decrease in O2 content positively influenced drying rate and effective moisture diffusivity. High carotenoid content, ascorbic acid retention ratio, and rehydration ratio were produced with low drying temperature and O2 content. The color parameters of products were highly correlated with carotenoid content, and low color difference could be achieved as drying temperature and O2 content decreased. Drying temperature and O2 significantly influenced carotenoid content, ascorbic acid content, rehydration, and color difference of dried products. Good quality parameters were obtained only at low drying temperature under the drying condition of normal atmosphere and could be achieved at drying temperatures of 40 to 70 °C when O2 content is 5 %. Therefore, the modified atmosphere drying is a promising method to protect the quality of dried products.


Modified atmosphere drying Carrot Drying characteristics Product quality 







Ascorbic acid contents of dried carrots and fresh carrots


Effective moisture diffusivity (m2/s)


Half thickness of carrot slice (m)




Moisture content (g/g dry base)


Initial moisture content (g/g dry base)


Equilibrium moisture content (g/g dry base)


Drying time (s)


Mass of carrot slices (g)


Mass of dry matter in carrot slices (g)


Weight of samples before rehydration experiments (g)


Weight of samples after rehydration experiments (g)


Drying temperature degree Celsius


O2 content


Color difference



The authors express their sincere appreciation to the National Natural Science Foundation of China (project 31171723) and the Ministry of Education in Henan Province (project 14B550005) for supporting this study financially.


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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Yunhong Liu
    • 1
    Email author
  • Jianye Wu
    • 1
  • Shuai Miao
    • 1
  • Cuijuan Chong
    • 1
  • Yue Sun
    • 1
  1. 1.College of Food and BioengineeringHenan University of Science and TechnologyLuoyangChina

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