Radio-frequency treatment for ready-to-eat fresh carrots

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

“…Infrared radiation has been tested as a minimal heat process before freezing carrots (Gomez-Galindo, Toledo, & Sjoholm, 2005). Electric heating directly heats the whole volume of the food and is a method that may overcome HTST limitations caused by the low heat diffusivity of foods (Ohlsson, 1994;Orsat, Gariepy, Raghavan, & Lyew, 2001). associated with traditional thermal processing (Palou, Lopez-Malo, Barbosa-Canovas, & Welti-Chanes, 2000).…”

Quality of minimally processed carrots as affected by warm water washing and chlorination

“…Recent emerging technologies to reduce the microbial load are the use of ozone Kim, Yousef, & Dave, 1999;Klaiber et al, 2004), electrolysed water (Izumi, 1999;Park, Hung, Doyle, Ezeike, & Kim, 2001;Workneh, Osthoff, Pretorius, & Hugo, 2003), low-dose irradiation (Chervin & Boisseau, 1994;Hagenmaier & Baker, 1998), radio-frequency (Orsat, Gariépy, Raghavan, & Lyew, 2001) as well as warm water (Delaquis, Stewart, Toivonen, & Moyls, 1999;Li, Brackett, Shewfelt, & Beuchat, 2001;Wei, Brandt, Wolf, & Hammes, 2005). Since the latter technology most likely meets consumers' acceptance, its application seemed to be particularly promising.…”

Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

“…Microorganisms are an important factor to consider in dealing with MP fresh fruits and vegetables because microbial spoilage has economic consequences of importance but most importantly because consumer safety is at risk with foodborne illness [31]. However, ozonation is used as a surface decontamination method for fruits and vegetables [28].…”