Title: Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots
Authors: Van Buggenhout, Sandy ×
Messagie, Inge
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Jan-2005
Publisher: Inst food technologists
Series Title: Journal of food science vol:70 issue:4 pages:S304-S308
Abstract: Freezing causes texture loss of tissue-based systems such as fruits and vegetables. To evaluate the potentials of high-pressure freezing for minimizing freezing damage, the effects of high-pressure shift freezing and regular freezing conditions on the texture of carrot cylinders were investigated. To improve the strength of the plant material by a pectin-based network, carrot cylinders were submitted to different pretreatment conditions before freezing. The reduced freezing time of high-pressure shift freezing compared with conventional freezing results in a limited positive effect on the hardness of non-pretreated carrots. A pronounced hardness improvement was obtained when calcium soaking followed by thermal (30 min at 60 ° C) or high-pressure (15 min at 60 ° C and 300 MPa) pretreatment was combined with high-pressure shift freezing. During subsequent frozen storage at -18 ° C, the increased hardness values of pretreated, high-pressure frozen carrots could not be maintained.
ISSN: 0022-1147
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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