关键词: 胡萝卜渣, 干燥, 类胡萝卜素, 水分

Abstract: This article aimed to investigate the dynamic changes of moisture and carotenoid content when drying carrot pomace by hot-air drying, vacuum drying, and combination drying techniques(hot-air drying + vacuum drying), respectively. The result showed that when the moisture of dried pomace reached 8%, the optimal drying technique was combination drying technique, i.e., firstly drying the carrot pomace by hot-air technique at 85℃ for 45 minutes, then drying by vacuum at 75℃ for 90 minutes, which only resulted in 2.1% loss of carotenoid. This research will be helpful for the comprehensive utilization of carrot pomace.