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Effect of Salt, Sugar and Water Hardness on the Rehydration of Dehydrated Carrots

A. H. Sarker
Department of Food Technology, Bangladesh Agricultural University, Mymensingh,

L. N. Setty
Department of Food Technology, Bangladesh Agricultural University, Mymensingh,

Abstract/ Executive Summary:

Dehydrated carrots were reconstituted in salt, sugar and waters made hard by the addition of several concentrations of calcium chloride with pre-soaking for an hour and in distilled water for comparison. Effect of salt to hard water was also studied. Effect was noted as rehydration ratio and co-efficient of reconstitution. Considerable differences were found as to the effects of salt, sugar and water hardness and also the addition of salt to hard water.

Keywords: Salts, sugar and water hardness, Reconstitution of dehydrated carrots

Location: BAU, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity:

Objectives:

The purpose of this experiment was to study the effect of salts, sugar and water hardness on the reconstitution of dehydrated carrots.

Methodology:

The raw materials used were medium size carrots, procured from local market, sorted and peeled by using a mechanical peeler followed by hand trimming and slicing ( about 1-8" thickness) by hand with stainless steel knives. These were blanched in boiling water for five minutes and cooled immediately in running cold water. The blanched carrots were spread on trays at the rate of 1 lb/sq. ft. and kept for dehydration in a cabinet drier at a temperature of, 80°C for 4.5 hours. Final drying was accomplished in a through-flow drier at a temperature of 60°C for six hours. The dehydrated material was stored at room temperature in sealed cans for rehydration studies.

Source of Information: Bangladesh J. Agril. Sci. 5 (1): 73-79: 1978.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Results indicated that maximum rehydration was obtained only after 40 minutes boiling. Reconstitution in distilled water was maximum and it was greatly impaired in salt as well as in salt plus sugar solution. The co-efficient of reconstituton was 0.56, 0.38 and 0.37 respectively. However, it is a general characteristics of dehydrated carrots of not having a good reconstitution when air drying method is used for dehydration. Possibly freeze-drying might greatly improve rehydration ratio.

Knowledge Management: Journal