Effect of processing variables on quality of freeze-dried carrots.

The effects of processing variables such as freezing rate, freeze-drying rate, piece size and added sugar on quality of freeze-dried carrots were studied. Quality was measured in terms of rehydration ratio, waterholding capacity, Allo-Kramer shear analyses, Gardner color analyses, GLC volatile analy...

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Bibliographic Details

Main Author:	Longan, Bobby Jeff
Other Authors:	Heidelbaugh, Norman D. (degree committee member.), Mattil, Karl F. (degree committee member.), Pike, L. M. (degree committee member.), Smith, Gary C. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	[College Station, Tex.], 1973.
Subjects:	Major food technology. Academic theses.
Online Access:	Link to ProQuest copy Link to OAKTrust copy