Journal of food science vol:70 issue:4 pages:S304-S308
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 &DEG; C) or high-pressure (15 min at 60 &DEG; C and 300 MPa) pretreatment was combined with high-pressure shift freezing. During subsequent frozen storage at -18 &DEG; C, the increased hardness values of pretreated, high-pressure frozen carrots could not be maintained.