Characterization of vacuum microwave, air and freeze dried carrot slices

Vacuum microwave drying of carrot slices was compared to air drying and fre eze drying on the basis of rehydration potential, color, density, nutrition al value, and textural properties. Vacuum microwave dried (VMD) carrot slic es had higher rehydration potential, higher alpha-carotene and vitamin C co ntent, lower density, and softer texture than those prepared by air drying. Carrot slices that were air dried (AD) were darker, and had less red and y ellow hues. Less color deterioration occurred when vacuum-microwave drying was applied. Although freeze drying of carrot slices yielded a product with improved rehydration potential, appearance, and nutrient retention, the VM D carrot slices were rated as equal to or better than freeze dried (FD) sam ples by a sensory panel for color, texture, flavor and overall preference, in both the dry and rehydrated state. (C) 1999 Canadian Institute of Food S cience and Technology. Published by Elsevier Science Ltd. All rights reserv ed.