Effect of preheating on thermal degradation kinetics of carrot texture

Vu, Thanh An; Smout, Chantal; Sila, Daniel N.; Nguyen, Binh Ly; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.ifset.2003.08.005

Cited by 67 publications

(57 citation statements)

References 10 publications

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“…Enzymatic degradation of pectins is catalysed by pectin methylesterase (PME) and polygalacturonase (PG) (Van Buren, 1979). Pectin is first partially demethylated by PME, and later depolymerised by PG to polygalacturonic acid causing a loss of firmness (Vu et al, 2004). However, the controlled activation of PME results in improvement of the texture, as it increases the cross-linking between pectin chains and cations (Roy, Taylor, & Kramer, 2001).…”

Section: Texture Evaluation Of Minimally Processed Vegetablesmentioning

confidence: 99%

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

848

524

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Section: Texture Evaluation Of Minimally Processed Vegetablesmentioning

confidence: 99%

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

848

524

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“…According to Vu et al (2004), pectin degradation results in drastic changes in texture with an evident softening of the tomato tissues. These degradative enzymes are sensitive to oxygen.…”

Section: Discussionmentioning

confidence: 99%

Tomato quality as influenced by different packaging materials and practices

Zewdie

2017

jsa

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In this study, the effect of retailing packaging material on tomato quality was investigated. Specifically, non-defective tomato fruits were selected after harvest and packed in four different packaging materials; open market bag, open box, sealed box and Xtend bag. A total of six treatments were prepared by storing the packaged fruits at 4 or 17°C for 10 days. Quality attributes of tomatoes such as calyx freshness, weight loss, fruit firmness, total soluble solids (TSS), colour and physiological damage were assessed. Generally, both packaging material and storage temperature affected the quality of the tomato fruits. The quality of tomato fruits stored at 4oC was generally superior to those stored at 17°C.Calyx of tomato fruits stored in open market bag (stored at 17°C) and open box (stored at 17°C) were very dry after storage compared to the tomato fruits stored at 4°C. Tomato fruits packed in Xtend bag and sealed box were firmer than those packed in open box and open market bag. The carbon dioxide (CO2) concentration in sealed box was substantially higher (8.25%) than that in Xtend bag (2.07%). In contrast, the oxygen (O2) concentration in the Xtend bag was higher (18.90%) than that in the sealed box (14.75%). Tomatoes packed in Xtend bag and sealed box had minimal changes in colour intensity (C*), showed lower TSS values compared to tomato fruits packed in other packaging materials. Xtend bag and sealed box seems to be better packaging material for storing tomato fruits for a period of 10 days.

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“…After cooking and cooling, the cylindrical carrots samples were placed into plastic bags, (previously humidified to prevent moisture loss) and stored in a refrigerator (for 1 hour at 4 °C). For each sample, compression and TPA tests were performed with a strain level of 30% of its original size at an apparent compression ratio of 1 mm/second (VU et al, 2004).The higher force level observed during compression tests, for 30% of relative deformation, was used to compare the samples submitted to the different treatments. The texture parameters obtained from the TPA analysis were the hardness (N), gumminess (N), and chewiness (N) (CIVILLE; SZCZESNIAK, 1973;BOURNE, 2002).…”

Section: Cooking Methodsmentioning

confidence: 99%

Integration of cooking and vacuum cooling of carrots in a same vessel

et al. 2012

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Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the boiling water, water loss ranged between 15 and 20%, which caused changes in the product texture. This problem can be solved with rehydration using a small amount of sterile cold water. The instrumental textural properties of carrots samples rehydrated at both vacuum and atmospheric conditions were very similar. Therefore, the integrated process of cooking and vacuum cooling of carrots in a single vessel is a feasible alternative for processing such kind of foods.

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Effect of preheating on thermal degradation kinetics of carrot texture

Cited by 67 publications

References 10 publications

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Tomato quality as influenced by different packaging materials and practices

Integration of cooking and vacuum cooling of carrots in a same vessel

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