Dehydration of carrots.
- 1 February 1983
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 18 (1) , 113-123
- https://doi.org/10.1111/j.1365-2621.1983.tb00249.x
Abstract
Summary: The effect of blanching, sulphiting, starching, freezing and sucrose and sodiumchloride dipping before air drying on moisture transport during carrot cube dehydration was studied. The results, interpreted in terms of existing theories combined with physical considerations, provide evidence that factors such as blanching, freezing and sucrose dipping affect moisture transport and product quality.Keywords
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