Abstract
Sensory attributes, moisture and carotene contents, and energy requirements were assessed for carrots treated by home dehydration and storage practices. Flavor was less intense in carrots dehydrated in a convection oven, microwave oven, or a food dehydrator than in the freshly cooked control sample, but sweetness and texture did not differ. The convection oven consumed the least, and the food dehydrator the most, energy for the dehydration process. The microwave oven was the least convenient of the three methods because it required transferring the partially dehydrated product to a conventional oven to finish drying. Re tention of carotene in dehydrated carrots during subsequent storage (10 weeks) was favored by refrigerator rather than room temperature.
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