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Effects of peeling methods on the quality of ready-to-use carrot slices.

Author(s) : BARRY-RYAN C., O'BEIRNE D.

Type of article: Article

Summary

The effects of methods used for peeling and physiological age (over-wintering) on the quality and storage life of carrot disks packaged in modified atmosphere were examined. Commercial mechanical abrasion peeling using fine or coarse carborundum plates, was compared with carrots peeled by hand, before slicing into disks. Slices, which had been peeled by abrasion, had higher respiration rates, greater microbial contamination and growth rates, higher pH values, higher rates of weight loss and shorter microbiological shelf lives than those which had been hand peeled.

Details

  • Original title: Effects of peeling methods on the quality of ready-to-use carrot slices.
  • Record ID : 2002-1968
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 35 - n. 2
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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