Carrot drying can both extend its storage time and increase its added value. Dehydrated vegetables in China are mainly processed by hot air drying, which has poor quality and high energy consumption. Therefore, it is of great significance to solve the problems of poor drying quality, long time, and large energy consumption of the traditional carrot slice drying process, and further optimize the carrot drying process. The purpose of this article is to solve the problem of how to improve the quality of dried carrot products and reduce energy consumption. Through a combination of hot air drying and microwave drying in the early stage and experiments with hot air drying and microwave drying, the results obtained are compared and analyzed. The aim is to explore the high-quality, efficient and energy-saving drying process conditions for vegetables. Then the effects of different temperature, different wind speed and different relative humidity on the drying characteristics of carrot slices were analyzed. Then, the drying characteristics of carrot slices were compared and analyzed under three operating conditions: temperature rise and humidity decrease, temperature decrease and humidity decrease, and constant temperature and constant humidity. The results show that the research found that under the conditions of relative humidity and wind speed, the higher the temperature, the faster the drying rate and the shorter the drying time. 55°C is the best drying temperature. Under the condition of certain temperature and relative humidity of hot air, increasing the wind speed can increase the drying rate, but increasing to a certain extent the effect of wind speed on the drying rate is reduced. The wind speed has little effect on the appearance and color of dried carrot slices. The dry product has better rehydration, and the best drying wind speed is 1.5m / s.

Xiaodong Li. Effects of Different Drying Methods on the Drying Characteristics of Carrots. Academic Journal of Agricultural Sciences (2023), Vol. 4, Issue 1: 13-26. https://doi.org/10.38007/AJAS.2023.040102.

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