Table 1. Effect of different freezing and thawing methods on color of carrot

Freezing system1)	Thawing system2)	Lightness	Redness	Yellowness	Total color difference
Control3)		53.71±0.25AB4)	28.39±1.47ABC	47.33±1.34A	-
LNF5)	NT5)	54.66±1.14AB	29.98±0.64A	46.96±0.25A	2.16±0.37B
	FT	53.28±0.73B	28.89±2.63AB	44.63±1.82A	3.55±1.87B
	ST	52.46±0.78B	23.38±3.64D	43.24±0.65A	6.85±3.01AB
	MT	55.32±1.26AB	26.66±2.85ABCD	46.92±2.86A	3.67±2.52B
ABF	NT	54.36±0.67AB	26.91±0.67AB	44.85±2.34A	3.25±1.94B
	FT	55.32±0.48AB	29.08±2.98ABCD	46.92±0.48A	2.98±0.92B
	ST	55.15±0.91AB	27.32±3.13ABCD	44.82±1.53A	4.11±1.40B
	MT	56.44±2.10AB	25.50±1.06BCD	46.51±1.36A	4.57±0.93B
NF	NT	52.34±2.34AB	26.02±1.75ABCD	43.07±2.86A	5.22±3.78B
	FT	53.66±2.20B	24.01±2.38CD	37.31±7.38B	11.26±7.37A
	ST	53.38±2.06B	27.18±2.28ABCD	45.34±2.71A	3.29±2.98B
	MT	53.05±2.68A	26.69±1.94ABCD	45.17±3.58B	4.32±2.79B

Freezing was done to -12°C for all freezing condition.
Thawing was to 4°C for all sample.
Control represents for blanching samples.
Values with different superscripts in the same row are significantly difference (p<0.05) by Duncan’s multiple range test.
LNF: Liquid nitrogen freezing, ABF: Air blast freezing, NF: Nature freezing, NT: Natural air convection thawing, FT: Flowing thawing, ST: sonification thawing, MT: Microwave thawing.