Substantiation of the methods of dehydration of raw materials in the production of dried carrots

Posted on 13.01.2026 by secretar
UDC 633.432:664.8.047
https://doi.org/10.25630/PAV.2025.42.28.005

Yanchenko E.V., Kaukhcheshvili N.E., Borzov S.S., Yanchenko A.V., Kornev A.V.

The article is devoted to the relevance of scientific research in the field of improving carrot drying technologies. The necessity of developing effective methods for processing this valuable source of β-carotene and antioxidants under conditions of seasonal production and significant storage losses is substantiated. The work presents the results of a comparative analysis of biochemical and organoleptic indicators of finished dried product samples obtained by three types of drying: convective drying, vacuum freeze-drying (sublimation), and low-temperature vacuum drying.The aim of our research was to provide scientific substantiation of the optimal dehydration method for carrot varieties and hybrids for the production of dried products.The objects of research were samples of dried products from 15 modern carrot varieties and hybrids (11 domestic and 4 foreign), obtained by different types of drying: CD, VFD, and LTVD. Research of raw materials and dry products was conducted using generally accepted methods. The obtained data confirm the advantage of modern dehydration methods VFD and LTVD over traditional CD. The average carotene content when using VFD was 29.1 mg/100 g, when using LTVD 28.2 mg/100 g. This is significantly higher than CD, where this indicator was at the level of 19.2 mg/100 g. The highest indicators were noted in domestic varieties Kupets and Margoshа when using VFD and LTVD methods (from 30.3 to 35.9 mg/100 g). LTVD showed the highest results in sugar content in the final product (average value 51.79%), while with CD the average indicator was only 42.80%. Conducted biochemical and organoleptic studies showed that domestic varieties and hybrids Margoshа, F1 Mustang, and Kupets are better suited than others for the production of dried products. These characteristics must be taken into account when growing carrots for further processing. A possible direction for further research may be the reduction of production costs when choosing the type of drying.

Key words: carrot, raw materials, dehydration, convective drying, freeze-drying vacuum drying, low-temperature vacuum drying, organoleptic indicators, quality

Yanchenko E.V., Cand. Sci. (Agr.) (author for correspondence), leading research fellow, All-Russian research institute of vegetable growing – branch of FSBSI Federal Scientific Vegetable Centre (ARRIVG – branch of FSBSI FSCV). E-mail: elena_0881@mail.ru

Kaukhcheshvili N.E.,Cand. Sci. (Engineering), head of the Laboratory of Frozen and Dehydrated Food Products, All-Russian Research Institute of the Refrigeration Industry. E-mail: djosnk@rambler.ru. E-mail: djosnk@rambler.ru

Borzov S.S. junior research fellow, Laboratory of Refrigeration Systems and Thermophysical Measurements, All-Russian Research Institute of the Refrigeration Industry. E-mail: donsb@bk.ru

Yanchenko A.V., Cand. Sci. (Agr.), senior research fellow, ARRIVG – branch of FSBSI FSCV. E-mail: laboratoria2008@yandex.ru

Kornev A.V., Cand. Sci. (Agr.), senior research fellow, ARRIVG – branch of FSBSI FSCV. E-mail: alexandrvg@gmail.com

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For citing: Substantiation of the methods of dehydration of raw materials in the production of dried carrots. E.V. Yanchenko, N.E. Kaukhcheshvili, S.S. Borzov, A.V. Yanchenko, A.V. Kornev. Potato and vegetables. 2025. No8. Pp. 41-46. https://doi.org/10.25630/PAV.2025.42.28.005 (In Russ.).

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