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VOL. 11, ISSUE 2 (2026)
Superheated steam and ultrasound-assisted drying of carrot: A comparative review
Authors
Rangineni Manasa Lakshmi Durga, Sundaragiri Rahaman, Kayala Pavani Venkata Naga Lakshmi
Abstract
Carrot (Daucus carota L.) is a
nutritionally significant root vegetable widely consumed for its high
β-carotene content and antioxidant properties. However, its high moisture
content, generally ranging between 85 to 90%, makes it highly perishable and
susceptible to microbial spoilage. Conventional drying techniques such as hot
air drying are commonly employed for preservation, yet they often result in
prolonged drying time, colour degradation, structural collapse, and nutrient
losses. In recent years, advanced drying techniques including Superheated Steam
Drying (SSD) and Ultrasound-Assisted Drying (UAD) have emerged as promising
alternatives for improving drying efficiency and product quality. This review
critically evaluates the principles, drying kinetics, quality retention, energy
consumption, and industrial feasibility of SSD and UAD in carrot processing.
Comparative analysis indicates that SSD provides superior nutrient protection
due to its oxygen-free environment, whereas UAD significantly enhances moisture
diffusivity and reduces drying time. The review further identifies research
gaps and future directions for large-scale industrial implementation.
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Pages:220-226
How to cite this article:
Rangineni Manasa Lakshmi Durga, Sundaragiri Rahaman, Kayala Pavani Venkata Naga Lakshmi "Superheated steam and ultrasound-assisted drying of carrot: A comparative review". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 220-226
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