Foam Mat Drying of Carrot Puree (Daucus Carota L): The effect of foaming agent and kinetics evaluation

Carrot is a type of orange vegetable that grows abundantly and susceptible to rot if there is no special treatment after harvest. One effort to extend the shelf life of carrots is to dry them using the foam mat drying method. The drying process is carried out by adding foaming agents in the form of egg white (15%, 20% 25%, 30%) and fillers in the form of maltodextrin (15%, 20% 25%, 30%). Drying is carried out at temperatures of 60°C, 65°C and 70°C. The purpose of this study was to determine the effect of foam mat drying process parameters and to examine its drying kinetics. The results showed that 70°C was the optimum temperature that could shorten the drying time. The optimum addition of maltodextrin concentration was 15%. The optimum addition of egg white concentration was 30%. Page's mathematical model equation that corresponds to the carrot drying process using the foam mat drying method with an SSE value of 0.009417-0.02442 and the highest β-carotene content at a temperature of 65°C of 1.635%.