Evaluation of the Instrumental Quality of Pressure‐Assisted Thermally Processed Carrots

Abstract

This study was conducted to compare the effectiveness of pressure-assisted thermal processing (PATP) in preserving the texture, color, and carotene content of carrot cylinders in the pressure range of 500 to 700 MPa and the temperature range of 95 to 121 degrees C. The effectiveness of PATP was compared with that of conventional thermal processing (TP) by matching carrot preprocess temperature history. Results indicated that under comparable process temperatures (up to 105 degrees C), PATP retained the carrot quality attributes such as color and carotene content better than TP. However, process and preprocess thermal history at 121 degrees C greatly influenced carrot textural change and pressure protective effects were less pronounced. This study demonstrated that PATP has the potential to produce low-acid foods with a relatively better quality than TP.

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

“…This helped to minimize thermal gradient effects because of the heat of compression. Initial temperature of the sample was adjusted taking heat of compression into account (Rajan et al 2006;Nguyen et al 2007). 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 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.…”

“…The technology reportedly reduces process time and preserves food quality. In earlier work, it has been reported that the PATP resulted in less quality degradation (such as texture, color, carotene content) as compared to conventional thermal processing (Nguyen et al 2007). Subsequently, the hardness of PATP carrot was improved by the combination of calcium infusion, heat, and pressure pretreatments .…”

“…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).…”

Sárgarépa (Daucus carota subsp. sativus) fizikai és ízjellemzőinek változása nem ideális tárolás során

“…A keresztkorreláció eredménye már rosszabb, itt a 2. és 3. hét csoportjai teljes mértékben felcserélődtek, a klasszifikációs modell pedig csak 60%-ban sorolta be helyesen a csoportokat. 0.hét 100,00 0,00 0,00 0,00 0,00 100,00 100,00 0,00 0,00 0,00 0,00 100,00 1. hét 0,00 100,00 0,00 0,00 0,00 100,00 0,00 66,67 0,00 33,33 0,00 66,67 2. hét 0,00 0,00 100,00 0,00 0,00 100,00 0,00 0,00 100,00 0,00 0,00 100,00 3. hét 0,00 0,00 0,00 100,00 0,00 100,00 0,00 0,00 0,00 100,00 0,00 100,00 4. hét 0,00 0,00 0,00 0,00 100,00 100,00 0,00 0,00 0,00 0,00 100,00 100,00 összesen 100,00 100,00 100,00 100,00 100,00 100,00 100,00 66,67 100 …”