This study has been performed as part of AIR-project AIR1-CT92-0278. We wish to thank the European Communities for financial support. Cees van Dijk and Paul Tijskens, ATO-DLO, Wageningen, The Netherlands are gratefully acknowledged for discussions about biochemical cell wall processes during processing.
Modeling Low Temperature Blanched Carrot Firmness Based on Heat Induced Processes and Enzyme Activity
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 213–219, March 1997
How to Cite
VERLINDEN, B. E. and DE BAERDEMAEKER, J. (1997), Modeling Low Temperature Blanched Carrot Firmness Based on Heat Induced Processes and Enzyme Activity. Journal of Food Science, 62: 213–219. doi: 10.1111/j.1365-2621.1997.tb03971.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 1/16/96; revised 8/28/96; accepted 9/3/96.
- texture kinetics;
- cell wall
A kinetic texture model was developed describing the low temperature blanching firming effect. The rupture stress of carrots during blanching at 55°, 65° and 75°C and subsequent cooking at 95° and 100°C was measured. Firming effects were highest at 55° and 65°C although shorter blanching times were needed at 65°C. Model parameters were estimated by non-linear regression analysis on these measurements. The model summarized the biochemical mechanisms occurring in the cell wall during processing. The model was suitable for process design purposes as well as for gaining a better understanding of the firming process.