POLA ABSORPSI POTONGAN WORTEL (Daucus carota) PADA KETEBALAN DAN SUHU PERENDAMAN YANG BERBEDA

Abstract

This study aims to study the absorption pattern of carrot slices at several levels of thickness and soaking temperature. The absorption pattern can be seen from the change in water content after immersion. There was a change in the physical characteristics of the material after absorption, including moisture content, thickness of the material, and the level of hardness of carrots. The results showed that the drying rate of carrots at a thickness of 2 mm was faster than that of at a thickness of 4 mm and 6 mm. The thicker the carrot slices, the slower the drying rate will be. Dried carrot slices that were subjected to desorption process showed a decrease in hardness and an increase in the thickness of the carrot slices. Keywords: absorption , carrot, desorption