Effect of Edible Coating on Rehydration Kinetics and Color of Dried Carrot

Abstract

Different packaging and preservation techniques are used in the food industry to ensure food safety. Edible coating is a thin material layer obtained from natural sources that protects the product from physical, chemical. and microbiological damages. increases the shelf life of food and can be consumed with food. In this study. the effect of edible film coatings on color and rehydration properties of dried carrot slices was investigated. The edible coating solution was formed using chitosan (0.5% wyv), acetic acid (1% VA', water). glycerol ( w/w chitosan) and distilled water. Carrot samples were coated with coating solution using the dipping method. Carrot samples were dried in a vacuum dryer and the number applied was changed. The effect ofthe number of coatings on the rehvdration and color properties ofthe dried carrot was determined. The rehydration rate (RR), water absorption capacity (WAC), dry matter holding capacity (DHC), rehydration ability (RA) ofthe samples were measured at 25 'JC to determine the rehydration properties. which is an important quality criterion for dried products. Rehydration kinetics were examined and found that Peleg model fitted to experimental data. Color values a* and b* of carrot slices were determined by using colorimeter. Internal morphology of products were scanned by electron microscope (SEM). It was determined that the dried carrot samples immersed in the coating solution had retained the color well.