Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESS ENGINEERING, cilt.48, sa.8, ss.1-11, 2025 (SCI-Expanded)
The effects of chitosan-based edible coatings on the rehydration properties of freeze-dried (FD) and vacuum-dried (VD) carrot
slices were studied. Rehydration ratio (RR), water absorption capacity (WAC), dry matter holding capacity (DHC), and rehydra-
tion ability (RA) were assessed through the rehydration of dried samples at 25°C, 40°C, and 55°C. The research, which has not
been previously reported in the literature, investigated the influence of dryer type, number of coatings, and temperature on the
rehydration process, as well as the interactions among these factors. The highest RR was observed to be 4.42 for vacuum drying
and 6.55 for freeze drying, specifically with the double coated (CH-2C) sample at a temperature of 55°C. One-way interaction
analysis determined that both the dryer type and number of coatings significantly impacted the RR outcome, whereas tempera-
ture had no effect. Two-way interaction analysis determined that the interaction between dryer-coating and dryer-temperature
factors had a significant effect on RR, whereas the interaction between number of coatings and temperature did not attain sta-
tistical significance. Three-way interaction analysis established that interactions involving dryer type, number of coatings, and
temperature did not significantly affect RR. A factorial experimental design and statistical analysis were used to investigate the
effects of dryer, number of coatings, and temperature variation on the RR. From the experimental results, it can be deduced that
the dryer and coating impacted RR the most.