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Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac)

Escobar, Mayra Paredes; Gomez, Federico LU ; Wadsö, Lars LU ; Najera, Jenny Ruales and Sjöholm, Ingegerd LU (2007) In Journal of Food Engineering 81(2). p.313-317
Abstract
The effect of postharvest long-term storage and pre-treatments on the mass transfer rates during osmotic dehydration of carrots was investigated. Four blanching times were used and the carrots were sampled during 12 weeks of storage. Cell vitality was measured by isothermal calorimetry on cores taken from blanched slices. During the storage period, effective diffusion coefficients for water and sucrose transport were determined in the non-blanched and blanched carrot parenchyma. For every time point during long-term storage, the effective diffusion coefficients increased with an increase in blanching time which caused the death of cells in the tissue. This increase showed to be dependent on the storage time of the carrots. It was inferred... (More)
The effect of postharvest long-term storage and pre-treatments on the mass transfer rates during osmotic dehydration of carrots was investigated. Four blanching times were used and the carrots were sampled during 12 weeks of storage. Cell vitality was measured by isothermal calorimetry on cores taken from blanched slices. During the storage period, effective diffusion coefficients for water and sucrose transport were determined in the non-blanched and blanched carrot parenchyma. For every time point during long-term storage, the effective diffusion coefficients increased with an increase in blanching time which caused the death of cells in the tissue. This increase showed to be dependent on the storage time of the carrots. It was inferred that structural changes in the cell wall of the carrot parenchyma during storage substantially decreases the effect of blanching on the effective diffusion coefficients. (c) 2006 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
effective, long-term storage, cell vitality, structural changes, diffusion
in
Journal of Food Engineering
volume
81
issue
2
pages
313 - 317
publisher
Elsevier
external identifiers
  • wos:000244986500007
  • scopus:33846927231
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2006.11.005
language
English
LU publication?
yes
id
2a9da19a-83c7-4c16-94fe-c01d398da574 (old id 670058)
date added to LUP
2007-12-11 20:20:14
date last changed
2017-09-24 04:26:09
@article{2a9da19a-83c7-4c16-94fe-c01d398da574,
  abstract     = {The effect of postharvest long-term storage and pre-treatments on the mass transfer rates during osmotic dehydration of carrots was investigated. Four blanching times were used and the carrots were sampled during 12 weeks of storage. Cell vitality was measured by isothermal calorimetry on cores taken from blanched slices. During the storage period, effective diffusion coefficients for water and sucrose transport were determined in the non-blanched and blanched carrot parenchyma. For every time point during long-term storage, the effective diffusion coefficients increased with an increase in blanching time which caused the death of cells in the tissue. This increase showed to be dependent on the storage time of the carrots. It was inferred that structural changes in the cell wall of the carrot parenchyma during storage substantially decreases the effect of blanching on the effective diffusion coefficients. (c) 2006 Elsevier Ltd. All rights reserved.},
  author       = {Escobar, Mayra Paredes and Gomez, Federico and Wadsö, Lars and Najera, Jenny Ruales and Sjöholm, Ingegerd},
  issn         = {0260-8774},
  keyword      = {effective,long-term storage,cell vitality,structural changes,diffusion},
  language     = {eng},
  number       = {2},
  pages        = {313--317},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac)},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2006.11.005},
  volume       = {81},
  year         = {2007},
}