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The experiment aimed to dehydrate carrots using a food dehydrator to preserve them while retaining nutrients, flavor, and color. The process involved cleaning, peeling, blanching, and dehydrating the carrots, resulting in a significant moisture content reduction from approximately 89% to 5.4%. The dehydration effectively extended shelf life and maintained acceptable quality, despite changes in texture, color, and aroma.

Author

bratindradey

Language

EN