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Influence du blanchiment et de la congélation sur la texture et l'ultrastructure de tissus de carottes.

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

Auteurs : ROY S. S., TAYLOR T. A., KRAMER H. L.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Textural and ultrastructural changes in carrot tissues as affected by blanching and freezing.
  • Identifiant de la fiche : 2002-2476
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 66 - n. 1
  • Date d'édition : 01/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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