Meny

Javascript verkar inte påslaget? - Vissa delar av Lunds universitets webbplats fungerar inte optimalt utan javascript, kontrollera din webbläsares inställningar.
Du är här

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

Författare:
Publiceringsår: 2005
Språk: Engelska
Sidor: 381-385
Publikation/Tidskrift/Serie: Journal of Food Engineering
Volym: 67
Nummer: 4
Dokumenttyp: Artikel
Förlag: Elsevier

Sammanfattning

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.

Disputation

Nyckelord

  • Agriculture and Food Sciences
  • cell damage
  • far-infrared radiation
  • minimal processing

Övriga

Published
Yes
  • ISSN: 0260-8774

Box 117, 221 00 LUND
Telefon 046-222 00 00 (växel)
Telefax 046-222 47 20
lu [at] lu [dot] se

Fakturaadress: Box 188, 221 00 LUND
Organisationsnummer: 202100-3211
Om webbplatsen