DRYING OF THE CARROT (DAUCUS-CAROTA L) - EFFECT OF A NEW PROCESS ON LIPIDIC COMPOUNDS AND MICROSTRUCTURE

With the aim of improving the kinetics of carrot drying, a new pre-tre atment has been studied: Instantaneous Controlled Depression (DIG). Tw o aspects of this pre-drying process were investigated: effect of proc essing time with a constant steam pressure, followed by a release, and effect of pressure for a fixed processing time, with and without rele ase. The technological interest of this pre-treatment was evaluated by measuring the drying time necessary to obtain a constant water conten t (0,06-0,08 g.g(-1) of fresh material), After extraction from carrots with chloroform/methanol mixture, lipids were analysed to check the p rocess effect of on the quality of dried product, Crude lipids content (alpha-tocopherol, free sterols, diglycerides + phospholipids and tri glycerides) were determined with gas chromatography. The pre-treatment Die has a positive effect on preservation of thermolabile lipids, as well as on reduction of drying time. Tissues from carrot roots show, w ith electron microscopy, structural modifications favourable to the re hydration of carrot slices and to the final product quality.