Effect of osmotic pretreatment on equilibrium moisture content of dehydrated carrot cubes

The equilibrium moisture contents were determined for carrot cubes osmotically pretreated in salt, sucrose and salt plus sucrose combined solution using static method at 10, 25, 40 and 50 degrees C over a range of relative humidities from 14% to 95%. Six isotherm equations were applied for analysing the experimental data. Modified exponential equation, is the best equation for predicting the equilibrium moisture contents (EMC) of the dehydrated carrot cubes preosmosed in salt and sucrose plus salt solution, whereas modified Hasley equation is suitable for dehydrated carrot cubes preosmosed in sucrose solution over the relative humidity range of 14-95%. The EMC of carrot cubes osmotically pretreated with salt was highest among all pretreatments, and was lowest for un-osmosed samples.