Carrot slices that were processed by the different drying methods were distinguished based on instrumental assessment of color, or called Hunter color values (Table 4). As seen in Table 4, vacuum-dried carrot slices were darker with less red and yellow hues than the USV samples. The darker appearance of the vacuum-dried carrot slices compared to the USV samples may caused by the long-time exposure to heat during drying. Carrot slices that were dried by vacuum at 65 °C had the highest ΔE value. The higher the ΔE value, the bigger the color difference between the initial samples and the final dried samples.