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Textural and ultrastructural changes in carrot tissues as affected by blanching and freezing.

Author(s) : ROY S. S., TAYLOR T. A., KRAMER H. L.

Type of article: Article

Summary

The impact of blanching and freezing conditions on firmness retention and ultrastructural changes in the cell wall and middle lamella of carrot tissues were studied. Freezing caused extensive degradation of cell wall pectins as evident from the rapid loss in tissue firmness. High-temperature short-time blanching retained firmer texture than low-temperature long-time blanching. Freezing at rapid rates of -4.5 °C/min and -2.4 °C/min showed less softening than slow rates of -0.19 °C/min and 0.05 °C/min. Softening was enhanced in blanched-frozen carrots. Severe structural damage due to growing ice crystals and substantial loss of pectic material were seen at slower freezing rates.

Details

  • Original title: Textural and ultrastructural changes in carrot tissues as affected by blanching and freezing.
  • Record ID : 2002-2476
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 66 - n. 1
  • Publication date: 2001/01
  • Document available for consultation in the library of the IIR headquarters only.

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