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Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing

Rastogi, N. K. and Nguyen, Loc Thai and Balasubramaniam, V. M. (2008) Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing. Journal of Food Engineering, 88. pp. 541-547.

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Abstract

The effect of various physical and chemical pretreatments such as pressure (100-400 MPa), temperature (50-70 °C), calcium chloride (0.5-1.5% w/v), and their combinations on carrot texture was studied after pressure-assisted thermal processing (PATP) and thermal processing. Untreated PATP and thermally processed samples without any pretreatment served as controls. Individual pretreatments were effective to a limited extent in improving the product quality. Pressure (200 MPa), heat (60 °C) and calcium chloride (1.0%) pretreatments increased product hardness by 1.2, 2.0 and 2.4 times after PATP and 2.7, 3.6 and 2.4 times, respectively, after thermal processing. Combined pretreatments increased the hardness of the samples by 9.16 times (from 14.08 to 129.07 N) and 13.22 times (from 4.36 to 57.63 N), respectively, in comparison to untreated PATP or thermally processed samples. The calcium content of the samples was found to have a positive influence in preserving hardness. The microstructure analysis of PATP carrots indicated that the combined high pressure, heat, and calcium pretreatments better preserved cell structure. This combined pretreatment process could serve as an effective tool in preserving the quality of PATP as well as thermally processed carrot.

Item Type: Article
Uncontrolled Keywords: Carrot; Texture; Pressure-assisted thermal processing; Thermal processing; Pretreatment; Calcium infusion
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 07:04
Last Modified: 03 May 2018 11:13
URI: http://ir.cftri.com/id/eprint/8637

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