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Title: Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots
Authors: Smout, Chantal ×
Sila, Daniel Ndaka
Vu, TS
Van Loey, AML
Hendrickx, Marc #
Issue Date: 2005
Publisher: Elsevier sci ltd
Series Title: Journal of food engineering vol:67 issue:4 pages:419-425
Abstract: 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.
URI: 
ISSN: 0260-8774
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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