Abstract
This study was designed to objectively and subjectively investigate the effect of air drying, freeze drying, and air drying of partially freeze-dried carrots on the quality of compressed carrot bars. Quality attributes measured were Gardner Color, Allo-Kramer shear, rehydration, retention of selected nutrients, and sensory acceptance. Carotenoids were separated by column chromatography, alpha tocopherol was determined by GLC, and ascorbic acid was determined by the dichlorophenolindophenol titration method. Freeze drying was found to do the least damage to carotene, alpha-tocopherol, and ascorbic acid. Complete air drying had the most harmful effect on these nutrients. The treatments which consisted of air dehydration of partially freeze-dried carrots were intermediate in their effects. In general the longer the air drying operation the more deleterious the treatment. The sensory panel could differentiate the air dried samples but was unable to delineate differences between totally freeze-dried carrots and carrots which were partially freeze-dried prior to air drying. Scanning electron microscopy proved to be a useful tool in explaining differences in texture and rehydration.
Schadle, Edward Richard (1979). The effect of air drying, freeze drying, and air drying partially freeze-dried carrots on the quality of compressed carrot bars. Texas A&M University. Texas A&M University. Libraries. Available electronically from
https : / /hdl .handle .net /1969 .1 /DISSERTATIONS -54271.