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Quality Attributes of Carrot Pieces for Baby Foods Prepared under Different Freeze Drying Conditions  

Kim, Hye-Kyoung (Department of Food and Nutritional Sciences, Ewha Womans University)
Suh, Dong-Soon (Department of Food and Nutritional Sciences, Ewha Womans University)
Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
Kim, Kwang-Ok (Department of Food and Nutritional Sciences, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.5, 2002 , pp. 799-804 More about this Journal
Abstract
Optimum conditions of freeze-dried carrots were determined using response surface methodology. Physicochemical and sensory properties of freeze-dried carrot prepared at different plate temperatures and chamber pressures were evaluated. Drying time increased with decreasing plate temperature and chamber pressure. Rehydration ratio decreased inversely with chamber pressure at low plate temperature, but increased proportionally with chamber pressure at high temperature. Density, color, and sensory off-flavor were not affected by the plate temperature and chamber pressure. Sensory color, tenderness, and carrot flavor increased with decreasing plate temperature, but were not affected by chamber pressure. Based on the drying time, rehydration ratio, and sensory attributes, optimum plate temperature and chamber pressure for the preparation of freeze-dried carrot were determined as $43^{\circ}C$ and 700 micronHg, respectively.
Keywords
freeze drying condition; baby foods; carrot;
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