Food Science and Biotechnology

, Volume 28, Issue 1, pp 75–85 | Cite as

Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot (Daucus carota var.) slices

  • Frederick Sarpong
  • Cunshan ZhouEmail author
  • Junwen Bai
  • Leticia Peace Amenorfe
  • Moses Kwaku Golly
  • Haile Ma


Drying and β-carotenes retention kinetics were predicted using models in relative humidity (RH) drying condition. This was achieved by drying carrot slices using RH-convective hot-air dryer at 60, 70 and 80 °C under RH (10% 20% and 30%) conditions at 2.0 m/s air velocity. Three mathematical models describing thin layer were compared to their goodness of fit in terms of coefficient of correlation (R2), root mean square error (RMSE) and reduced Chi square (\(\chi^{2}\)). The Wang and Singh model could satisfactorily describe RH-convective drying of carrot slices with R2, RMSE and \(\chi^{2}\) in the ranges of 0.996–0.999, 5.4 × 10−4–9.4 × 10−4 and 0.0150–0.03353 respectively. The results reveal that a range of 3.61–8.2% retention of β-carotene was observed for every 10% increase in RH in various drying air temperature. In summary, higher temperatures were mainly responsible for β-carotenes degradation however this can be mitigated when drying is conducted under higher RH.


β-Carotene Carrot Drying Relative humidity Modelling 

List of symbols


Coefficient of correlation


Chi square


Root mean square error


Activation energy


Gibbs free energy change


Enthalpy change


Entropy change

\(\Delta {\text{E}}^{ *}\)

Total color difference


Effective moisture diffusivity


Relative humidity

\(k, k_{1}, a, n\) and b

Kinetic constants


Arrhenius constant


Dry matter


Water activity


Person’s coefficient of correlation



The authors are grateful for the support provided by the National Key Research and Development Program of China (2017YFD0400903-01, 2016YFD0400705-04), the Policy Guidance Program (Research Cooperation) of Jiangsu (BY2016072-03), the Social Development Program (General Project) of Jiangsu (BE2016779) and the Special Fund of Jiangsu Province for the Transformation of Scientific and Technological Achievements (BA2016169).

Supplementary material

10068_2018_457_MOESM1_ESM.docx (185 kb)
Supplementary material 1 (DOCX 185 kb)


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Frederick Sarpong
    • 1
  • Cunshan Zhou
    • 1
    • 2
    Email author
  • Junwen Bai
    • 1
  • Leticia Peace Amenorfe
    • 3
  • Moses Kwaku Golly
    • 1
  • Haile Ma
    • 1
  1. 1.School of Food and Biological EngineeringJiangsu UniversityZhenjiangPeople’s Republic of China
  2. 2.Technology Integration Base for Vegetable Dehydration Processing Ministry of AgricultureJiangsu UniversityZhenjiangPeople’s Republic of China
  3. 3.Department of ChemistryKwame Nkrumah University of Science and TechnologyKumasiGhana

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