The storage stability of freeze-dried carrots

Changes of carotene, moisture content, color, and rehydration rate of freeze-dried carrots during storage (1)

Abstract

The carotene content of freeze-dried carrots in storage was kept well at low-temperatures (-30 °C, -20°C).
The increase in weight by absorption of moisture was proportional to storage period.
In general, surface color of the products rapidly faded and became yellowish white, but the change was retarded for some period at low-temperatures of -20°C or -30°C.
The rehydration rate of the dried carrots decreased with duration of storage period, and the change was considerably repressed by the low-temperature storage.
To improve the rehydration, use of warm water (45°C) was preferable to cold water.