干制工艺对胡萝卜复水性的影响

探讨了温度、热烫、切分形状等对干制胡萝卜复水性的影响。试验表明，较低干燥温度，不热烫、纵切、厚度薄的胡萝卜复水性较好。经方差分析，差异显著（P＝0．05）。

The treatise discusses the effect of rehydration of dried carrots, wich are given difforert technology treatmeats such as temperature, heating and cutting shape. The result of the experimert shows that the rehydration of carrots is better which are treated in lower dry temperature, not blanching, longitudinal cut and thinnercut. The analysis of variance show that the difference is notable(p = 0. 05 ).