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Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating

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Author

Summary, in English

Mild heat treatment of carrot slices as a pre-treatment for frozen storage was accomplished by exposure of slices to radiant heat to maximise thermal exposure of the cells at the surface while preserving the integrity of cells within the slices. Cell damage as a consequence of this treatment on texture was evaluated. Carrot slices treated for 7 s with radiant energy in the far-infrared region from a radiant surface at 810 K were evaluated for cell damage by relative electrolyte leakage and microscopic observations. Cell damage caused by heating in boiling water from 5 to 30 s was used for comparison. Carrot slices heated by far-infrared radiation contained damaged cells only in the first half millimetre from the surface and exhibited the texture characteristic of the raw tissue.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2005

Language

English

Pages

381-385

Publication/Series

Journal of Food Engineering

Volume

67

Issue

4

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • cell damage
  • far-infrared radiation
  • minimal processing

Status

Published

ISBN/ISSN/Other

  • ISSN: 0260-8774