Title: The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition
Authors: Sila, Daniel Ndaka ×
Yue, Xu
Van Buggenhout, Sandy
Smout, Chantal
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Nov-2007
Publisher: Springer
Series Title: European food research and technology vol:226 issue:1-2 pages:127-135
Abstract: Thermal texture evolution kinetics (90-110 degrees C) of nonpretreated and high-pressure pretreated (HP = 400 MPa, 60 degrees C, 15 min) carrots were determined using a multiparameter approach (cutting, compression). Alcohol Insoluble Residues (AIR) were extracted before and after thermal processing of the samples and the degree of methylation (DM) was estimated. The beta-elimination kinetics of the water soluble pectin extract from the AIR was studied and related to the changes in material properties. Morphological changes and tissue-failure characteristics were monitored. The mechanical properties were strongly dependent on the processing temperature and the DM of the samples. Texture degradation rate constants were independent of the texture measurement method. Increasing temperature accelerated the beta-elimination reaction (k(b)) and the thermosoftening (k(x)) rates, but pretreatment condition slowed down the rates. Interestingly, a strong correlation (r > 0.99) between k (b) and k (x) occurred. Thermal processing resulted in cell-wall thickening accompanied by a transition from cell rupture to cell separation, a process retarded by pretreatment condition.
ISSN: 1438-2377
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science