The Interaction Analysis to Determination of Coating and Temperature on the Rehydration Properties of Dried Carrot Slices Covered With Edible Coating

ABSTRACT 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 rehydration 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 temperature 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 statistical 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.