Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing

Rastogi, N. K.; Nguyen, Lien Thi Phuong; Balasubramaniam, V.M.

doi:10.1016/j.jfoodeng.2008.03.016

Cited by 65 publications

(37 citation statements)

References 35 publications

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“…The rate of pressurization was approximately 4.3 MPa/s, whereas depressurization took only 4 s. After processing, the pouch was cut open, samples were rinsed in distilled water, and then wiped with tissue paper. The samples were further subjected to calcium chloride (CaCl 2 ) pretreatment for 1 h. The time of pretreatment was selected based on the reports available in literature (Sila et al , 2005Rastogi et al 2008). The concentration (0 to 1.5% w/v) and temperature (50 to 70°C) of the CaCl 2 solution were varied over a range.…”

Section: Pretreatmentsmentioning

confidence: 99%

“…The samples were processed at 700 MPa, 105 o C for 15 min in high pressure processing equipment (PT-1, Avure Technologies, Kent, WA, USA). The conditions for PATP were selected based on our earlier work (Nguyen et al 2007;Rastogi et al 2008). The equipment has a 54-ml high-pressure chamber.…”

Section: Pressure-assisted Thermal Processingmentioning

confidence: 99%

“…Each of the above variables was investigated at five levels, namely, −1.682, −1, 0, 1, and 1.682 (Table 1, Cochran and Cox 1957). Maximum pressure level of 400 MPa was chosen based on the fact that the potential effect of high pressure beyond this level is minimal (Rastogi and Niranjan 1998;Rastogi et al 2008). Araya et al (2007) also demonstrated that, above a certain threshold pressure, the tissue does not deform further under compression so as to deteriorate quality.…”

Section: Experimental Designmentioning

confidence: 99%

“…Pressure-assisted thermal processing (PATP) is an alternative technology for processing low-acid foods for better quality foods, which involves simultaneous application of elevated pressures (500-700 MPa) and subretorting temperatures (90-120°C) to a preheated food (Matser et al 2004;Rajan et al 2006;Nguyen et al 2007;Rastogi et al 2008;Norton and Sun 2008). Uniform compression heating during pressurization and rapid cooling on depressurization helps to reduce the severity of thermal effects encountered with conventional thermal processing (Rasanayagam et al 2003;Shao et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology

Rastogi

Nguyen

Jiang

et al. 2008

Food Bioprocess Technol

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The effect of pretreatment pressure (0.1 to 400 MPa), temperature (25 to 75°C), and calcium chloride concentration (0 to 1.5%) and their complex interaction on hardness, residual pectinmethylesterase (PME) activity, and diffused calcium content of pressure-assisted thermal processed (PATP, 700 MPa, 105°C for 15 min) carrot have been studied using response surface methodology. Predicted values of carrot hardness, calcium content, and residual PME activity were found to be in good agreement with experimental values as indicated by the high R 2 values of 0.98, 0.96 and 0.96, respectively. The optimum processing conditions, namely, calcium chloride concentration 1.0%; pretreatment pressure ranging from 286 to 314 MPa; pretreatment temperature varying from 53.8 to 58.3°C, fulfill the conditions to obtain the PATP carrot with hardness ≥145 N, calcium content≥2.5 mg/g, and residual PME activity≥70%. These conditions resulted in more than tenfold increase in the hardness of PATP carrot (14.08 to 145 N) as compared to PATP carrot without any pretreatment. The study demonstrated that response surface methodology can be used for modeling carrot quality parameters of PATP.

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Section: Pretreatmentsmentioning

confidence: 99%

Section: Pressure-assisted Thermal Processingmentioning

confidence: 99%

Section: Experimental Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology

Rastogi

Nguyen

Jiang

et al. 2008

Food Bioprocess Technol

Self Cite

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show abstract

“…Solubilisation of pectic compounds in the middle lamella results in intercellular weakening and cell separation leading to texture degradation. Under controlled conditions, the action of endogenous pectinases, such as pectinmethylesterase (PME) and polygalacturonase (PG), on the pectin is highly correlated with texture degradation of fruits and vegetables (Rastogi et al, 2008). Traditionally the harvesting of carrots in Latvia starts from middle of summer, however, the main harvest occurs in autumn.…”

Section: Introductionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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Minimal Processing and Novel Technologies Applied to Vegetables

Ahmed

Alam

2010

Handbook of Vegetables and Vegetable Processing

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Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing

Cited by 65 publications

References 35 publications

Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology

Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Minimal Processing and Novel Technologies Applied to Vegetables

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