Table 1.
Quantitative changes in general compositions according to freezing rates.1)

Samples	Thawing loss (%)2)	Moisture (%)	Crude protein (%)	Crude fat (%)	Crude ash (%)
Blanching	-	93.97±0.05A	0.71±0.01C	0.11±0.01d	0.28±0.00d
0.2°C/min	17.40±1.41A3)	90.46±0.01d	1.04±0.01A	0.14±0.01B	0.36±0.00A
0.4°C/min	17.02±3.57AB	91.03±0.01B	0.93±0.05B	0.13±0.01C	0.33±0.01C
1.6°C/min	11.91±3.42B	90.80±0.00C	0.97±0.02B	0.16±0.01A	0.35±0.00B

All samples were frozen until -12°C and thawed until 4°C.
Thawing loss of thawed at 400W carrot.
Values with different superscripts in a column indicate significant difference (p < 0.05) by Duncan's multiple range test.