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Forced Air Drying of Partially Freeze‐Dried Compressed Carrot Bars
Author(s) -
SCHADLE E. R.,
BURNS E. E.,
TALLEY L. J.
Publication year - 1983
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.1365-2621.1983.tb14821.x
Subject(s) - texture (cosmology) , ascorbic acid , food science , moisture , materials science , bar (unit) , scanning electron microscope , carotene , compressed air , freeze drying , water content , chemistry , composite material , chromatography , meteorology , physics , computer science , geotechnical engineering , organic chemistry , artificial intelligence , engineering , image (mathematics)
The quality of compressed carrot bars produced by combining freeze drying with air drying was investigated. Quality parameters measured were color, texture, rehydration ratio, carotene, ascorbic acid, alphatocopherol, and sensory acceptance. It was found that a high quality compressed carrot bar could be obtained by freeze drying to 20–40% moisture, equilibrating with microwave energy, compressing, then air drying at 60°C. The scanning electron microscope proved useful in delineating reasons for differences in texture and rehydration.