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Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating

Gomez, Federico LU ; Toledo, R T and Sjöholm, Ingegerd LU (2005) In Journal of Food Engineering 67(4). p.381-385
Abstract
Mild heat treatment of carrot slices as a pre-treatment for frozen storage was accomplished by exposure of slices to radiant heat to maximise thermal exposure of the cells at the surface while preserving the integrity of cells within the slices. Cell damage as a consequence of this treatment on texture was evaluated. Carrot slices treated for 7 s with radiant energy in the far-infrared region from a radiant surface at 810 K were evaluated for cell damage by relative electrolyte leakage and microscopic observations. Cell damage caused by heating in boiling water from 5 to 30 s was used for comparison. Carrot slices heated by far-infrared radiation contained damaged cells only in the first half millimetre from the surface and exhibited the... (More)
Mild heat treatment of carrot slices as a pre-treatment for frozen storage was accomplished by exposure of slices to radiant heat to maximise thermal exposure of the cells at the surface while preserving the integrity of cells within the slices. Cell damage as a consequence of this treatment on texture was evaluated. Carrot slices treated for 7 s with radiant energy in the far-infrared region from a radiant surface at 810 K were evaluated for cell damage by relative electrolyte leakage and microscopic observations. Cell damage caused by heating in boiling water from 5 to 30 s was used for comparison. Carrot slices heated by far-infrared radiation contained damaged cells only in the first half millimetre from the surface and exhibited the texture characteristic of the raw tissue. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
cell damage, far-infrared radiation, minimal processing
in
Journal of Food Engineering
volume
67
issue
4
pages
381 - 385
publisher
Elsevier
external identifiers
  • wos:000226561900001
  • scopus:9944228134
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2004.05.004
language
English
LU publication?
yes
id
7c1f7cb9-53db-493d-9495-16980fccaaee (old id 255244)
date added to LUP
2007-09-22 20:27:02
date last changed
2017-05-28 04:28:53
@article{7c1f7cb9-53db-493d-9495-16980fccaaee,
  abstract     = {Mild heat treatment of carrot slices as a pre-treatment for frozen storage was accomplished by exposure of slices to radiant heat to maximise thermal exposure of the cells at the surface while preserving the integrity of cells within the slices. Cell damage as a consequence of this treatment on texture was evaluated. Carrot slices treated for 7 s with radiant energy in the far-infrared region from a radiant surface at 810 K were evaluated for cell damage by relative electrolyte leakage and microscopic observations. Cell damage caused by heating in boiling water from 5 to 30 s was used for comparison. Carrot slices heated by far-infrared radiation contained damaged cells only in the first half millimetre from the surface and exhibited the texture characteristic of the raw tissue.},
  author       = {Gomez, Federico and Toledo, R T and Sjöholm, Ingegerd},
  issn         = {0260-8774},
  keyword      = {cell damage,far-infrared radiation,minimal processing},
  language     = {eng},
  number       = {4},
  pages        = {381--385},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2004.05.004},
  volume       = {67},
  year         = {2005},
}