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Radiofrequency treatment for ready-to-eat fresh carrots.

Author(s) : ORSAT V., GARIÉPY Y., RAGHAVAN G. S. V., et al.

Type of article: Article

Summary

The study was conducted to determine the potential use of a radiofrequency (RF) thermal treatment in improving and extending the storability of vacuum-packaged carrot sticks stored at 5-6 °C. It is possible to treat carrot sticks to 60 °C in less than 2 min in a parallel plate RF applicator, and thus reduce the initial total microbial load. The quality of the RF treated samples was greater than for either the control samples (chlorinated water) or hot-water-treated carrot samples. The RF-treatments maintained colour, taste and the vacuum of the packages, which was not the case for control and hot-water-treated carrots.

Details

  • Original title: Radiofrequency treatment for ready-to-eat fresh carrots.
  • Record ID : 2003-0270
  • Languages: English
  • Source: Food Res. int. - vol. 34 - n. 6
  • Publication date: 2001

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