Forced Air Drying of Partially Freeze‐Dried Compressed Carrot Bars

The quality of compressed carrot bars produced by combining freeze drying with air drying was investigated. Quality parameters measured were color, texture, rehydration ratio, carotene, ascorbic acid, alphatocopherol, and sensory acceptance. It was found that a high quality compressed carrot bar could be obtained by freeze drying to 20–40% moisture, equilibrating with microwave energy, compressing, then air drying at 60°C. The scanning electron microscope proved useful in delineating reasons for differences in texture and rehydration.