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The Quality Properties of Dried Carrots as Affected by Blanching and Drying Methods during Storage  

Lee, Kyoung-Sook (Department of Food Science and Technology & Research Center for New Bio-Materials in Agriculture, Seoul National University)
Park, Kwan-Hwa (Department of Food Science and Technology & Research Center for New Bio-Materials in Agriculture, Seoul National University)
Lee, Sang-Hwa (Department of Food and Nutrition, Seowon University)
Choe, Eun-Ok (Department of Food and Nutrition, Inha University)
Lee, Hyeon-Gyu (Department of Food and Nutrition, Hanyang University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.6, 2003 , pp. 1086-1092 More about this Journal
Abstract
This study was carried out to investigate the effectiveness of blanching on the different drying methods and to examine the quality properties of carrots dried by freeze., vacuum- or hot air-drying during storage. Blanched carrots (BC) dried faster than raw carrots (RC), while RC showed more effective rehydration than BC by hot air- and vacuum-drying methods. There was more stability for BC on carotene retention and browning degree than RC in all drying methods during storage. Moreover, firmness of RC and BC by vacuum-drying was slightly lower than that of hot air-drying, but higher than freeze-drying. In firmness, BC and RC showed similar trends with different drying methods (decreasing with increased storage periods), while BC showed about 3 time firmer texture than RC in all cases during storage. The dried carrots prepared with blanching treatment showed more fine structures than those not treated. These results showed that the blanching treatment of carrots was good for maintaining quality by various drying methods.
Keywords
carrot; blanching; firmness; carotene; rehydration;
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