Preservation of fruits and vegetables by commercial dehydration /

Abstract

Relation of drying conditions to drying rate and quality of product 12 Engineering calculations for designing a tunnel drier 18 Drying by recirculation of air 23

MICROSCOPY OF THE OILS AND CAROTENE BODIES IN DEHYDRATED CARROTS1

“…When young carrots are blanched, and then dehydrated in a tunnel drier such as described by Chace, Noel, and Pease (1941), the starch which has been gelled by blanching seals the tissues together. Completely dried samples are hard and brittle and show less carotene loss and the "off" odors are less pronounced than in older, dehydrated carrot.…”