Abstract: 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 ).

Key words: Dry technology, Carrots, Rehydration