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KMID : 1007519920010020133
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Food Science and Biotechnology
1992 Volume.1 No. 2 p.133 ~ p.140
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Characteristics of the Physical Properties Affecting on the Dehydration of Freeze Dried Carrots
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Kim Myung-Sik
Choi Yong-Hee
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Abstract
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Physical properties affecting rehydration of freeze dried carrots were studied. The blanched and unblanched carrots were pretreated by using a deep freezer for an hour at -45℃. Each sample was then dried by a freeze drying method for 6, 12, 18, 24, 36 and 48 hours, respectively. The treated samples were weighed continously during 20 minutes of rehydration ratio and ％ recovery were estimated from the experimental values, and the prediction models depending on rehydration time, temperature and drying ratio were developed by the regression analysis method.
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