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<p>Carrots are rich in essential nutrients but have a limited shelf life which necessitates drying to extend their shelf life. This study explores the impact of osmotic pretreatment on the infrared drying of carrot shreds. Various osmotic pretreatment conditions, sugar concentrations (0, 15 and 30%), durations (15 and 30&#xa0;min), and temperatures (40 and 60&#xa0;°C), were evaluated. Osmotic pretreatment significantly accelerated the subsequent infrared drying process (reducing drying time from 122 to 80–95&#xa0;min), increased moisture removal (2.42–5.88% w.b.), and improved effective moisture diffusivity (2.46–3.29 × 10⁻⁹ m²/s). The Logarithmic model best fitted the drying kinetics. Nutrient retention also improved, with elevated levels of phenols (3.13–4.33&#xa0;mg GAE/g), flavonoids (1.87–2.43&#xa0;mg QE/g), carotenoids (211.29–504.29&#xa0;µg/g), and DPPH inhibition (61–89.67%). Furthermore, XGBoost outperformed five other machine learning models in predicting the moisture ratio (R² = 0.9973, RMSE = 0.0157). These findings highlight the potential of osmotic pretreatment to improve both drying efficiency and the nutritional quality of carrot shreds, supported by robust predictive modeling.</p>

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Enhancing infrared drying of carrot shreds through osmotic pretreatment: impacts on drying kinetics, nutrient retention, and machine learning-based moisture ratio prediction

  • 期刊论文

  • 发表日期：

    2026年7月27日

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  • Matondkar Piyusha M.,
  • Arun Kumar T. V.,
  • Pramod P. Aradwad,
  • Achal Lama,
  • Ritwika Das,
  • Sweta Kumari,
  • Susheel Kumar Sarkar

摘要

Carrots are rich in essential nutrients but have a limited shelf life which necessitates drying to extend their shelf life. This study explores the impact of osmotic pretreatment on the infrared drying of carrot shreds. Various osmotic pretreatment conditions, sugar concentrations (0, 15 and 30%), durations (15 and 30 min), and temperatures (40 and 60 °C), were evaluated. Osmotic pretreatment significantly accelerated the subsequent infrared drying process (reducing drying time from 122 to 80–95 min), increased moisture removal (2.42–5.88% w.b.), and improved effective moisture diffusivity (2.46–3.29 × 10⁻⁹ m²/s). The Logarithmic model best fitted the drying kinetics. Nutrient retention also improved, with elevated levels of phenols (3.13–4.33 mg GAE/g), flavonoids (1.87–2.43 mg QE/g), carotenoids (211.29–504.29 µg/g), and DPPH inhibition (61–89.67%). Furthermore, XGBoost outperformed five other machine learning models in predicting the moisture ratio (R² = 0.9973, RMSE = 0.0157). These findings highlight the potential of osmotic pretreatment to improve both drying efficiency and the nutritional quality of carrot shreds, supported by robust predictive modeling.