Experimental data of carrots submitted to two drying methods.

Carotene, the main component of the dried carrot, was used as a quality index because it can indicate physical and chemical changes in the samples during drying. The carotene contents of EHD and oven-dried carrot slices are given in Table 5. It can be seen that the application of EHD contributed toward an increase by 11.53% in the carotene contents of dried carrots, compared to oven drying.Experimental data of carrots submitted to two drying methods.