Journal of food engineering vol:80 issue:3 pages:873-884
The effects of high pressure processing on textural changes of fresh carrots were studied integrating microstructural and biochemical responses. For all conditions studied, a significant loss in hardness and increase in deformability during cutting was observed after 2 min of processing. Hardness losses of 5, 25 and 50% were found respectively for treatments at 100, 200 and 300 MPa (all at initial temperature of 20 degrees C). At higher pressure levels no further increase in texture losses occurred. There was limited evidence of recovery of hardness at 300 and 550 MPa.