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Evaluation of the Instrumental Quality of Pressure-Assisted Thermally Processed Carrots

Thai Nguyen, LOC and Rastogi, N. K. and Balasubramaniam, M. (2007) Evaluation of the Instrumental Quality of Pressure-Assisted Thermally Processed Carrots. Journal of Food Science, 72 (5). E264-E270.

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Abstract

This study was conducted to compare the effectiveness of pressure-assisted thermal processing (PATP) in preserving the texture, color, and carotene content of carrot cylinders in the pressure range of 500 to 700MPa and the temperature range of 95 to 121 ◦C. The effectiveness of PATP was compared with that of conventional thermal processing(TP)bymatchingcarrotpreprocesstemperaturehistory.Results indicated thatundercomparableprocess temperatures (up to 105 ◦C), PATP retained the carrot quality attributes such as color and carotene content better than TP. However, process and preprocess thermal history at 121 ◦C greatly influenced carrot textural change and pressure protective effects were less pronounced. This study demonstrated that PATP has the potential to produce low-acid foods with a relatively better quality than TP.

Item Type: Article
Uncontrolled Keywords: carrots, color, low-acid food, pressure-assisted thermal processing, quality, texture, thermal processing
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: 09 Aug 2008 06:11
Last Modified: 10 Oct 2018 11:17
URI: http://ir.cftri.com/id/eprint/8669

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