The 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 C;IIrot tissue was characterized utilizing the scanning electron microscope. Location of crystalline and amorphous salt deposition was observed and related to rehydration characteristics.
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