Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/255244
- author
- Gomez, Federico LU ; Toledo, R T and Sjöholm, Ingegerd LU
- organization
- publishing date
- 2005
- 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
- 2016-04-01 17:00:38
- date last changed
- 2025-04-04 13:52:42
@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}},
keywords = {{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}},
doi = {{10.1016/j.jfoodeng.2004.05.004}},
volume = {{67}},
year = {{2005}},
}