Journal of food engineering vol:67 issue:4 pages:419-425
In this work, the thermal texture degradation of carrots was studied on a kinetic basis. The influence of preheating and/or calcium pre-treatment on thermal texture degradation was investigated. Carrots were preheated for 20, 30 and 40 min at 50, 60 and 10 degreesC and/or soaked in 0.5% CaCl2-solution for 1 h. After the pre-treatment, the texture degradation was investigated at 90 and 100 degreesC. The texture was determined objectively with a texture analyser. Kinetic parameters (k and TPinfinity/TP0) were estimated using a fractional conversion model.