Evaluation of instrumental quality of pressure-assisted thermally processed carrots
Creators:Nguyen, Loc Thai
Advisor:Balasubramaniam, V. M.
Contributors:Rastogi, N. K.
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Series/Report no.:Food Science and Technology. Graduate student poster competition, 2007
This study was conducted to compare the effectiveness of pressure-assisted thermal processing (PATP) in preserving texture, color and carotene content of carrot cylinders in the pressure range of 500 - 700 MPa and the temperature range of 95 -121oC. Effectiveness of PATP process was compared against that of conventional thermal processing (TP) by matching carrot pre-process temperature history. The results indicated that under comparable process temperatures (up to 105 oC), PATP retained the carrot quality attributes such as color and carotene better than TP. However, process and pre-process thermal history at 121oC greatly influenced carrot textural change and pressure protective effects were less pronounced. This study demonstrated that PATP has the potential to produce low-acid foods with a relatively better quality than TP.
Center for Advanced Processing and Packaging Studies (CAPPS)