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EFFECT OF SODIUM CHLORIDE ON REHYDRATION OF FREEZE‐DRIED CARROTS
Author(s) -
CURRY J. c.,
BURNS E. E.,
HElDELBAlJGH N. D.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01129.x
Subject(s) - sodium , scanning electron microscope , chemistry , salt (chemistry) , food science , microstructure , amorphous solid , freeze drying , chromatography , materials science , crystallography , organic chemistry , composite material
The incorporation of NaCl into freeze‐dried carrot slices was found to have a marked effect on rehydration. Highest rehydration ratios were obtained at the 0.2M NaCl treatment. After 5 min of rehydration, the 0.2M NaCl treatment resulted in a 54% increase in rehydration ratio over nontreated control samples. Microstructure of the freeze‐dried Carrot tissue was characterized utilizing the scanning electron microscope. Location of crystalline and amorphous salt deposition was observed and related to rehydration characteristics.