Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage

Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40oC and 2 m/s airflow) cryogenic methods after dehydrating them by different (osmotic dehydration, vacuum drying). The effects of dehydration method, conditions storage time on β-carotene amounts dehydrofrozen changes content during for six months at -20oC investigated. findings obtained study showed that reaction representing carotene change process took place accordance first-degree kinetic model. rate constants (k) affected conditions, k value decreased as temperature decreased. losses less cryogenically compared to those method. As decreased, half-life period increased.