ABSTRACTThe incorporation of NaCl into freeze‐dried carrot slices was found to have a marked effect on rehydration. Highest rehydration ratios were obtained at the 0.2M NaCl treatment. After 5 min of rehydration, the 0.2M NaCl treatment resulted in a 54 increase in rehydration ratio over nontreated control samples. Microstructure of the freeze‐dried Carrot tissue was characterized utilizing the scanning electron microscope. Location of crystalline and amorphous salt deposition was observed and related to rehydration characterist
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