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Water jet technology to slice carrots or salt treatment prior to slicing was studied to minimize the unappealing whitish tissue noted with carrot sticks. The water jet was a fine stream with 378,950 kPa force. Salt treatment consisted of immersing carrots in NaCl solution ranging from 0.0 to 1.0 M concentration for 3 to 20 hours. Subsequently, the carrots were sliced, stored at 5 C, and analyzed. Carrot sticks sliced with the water jet had a greater amount of white tissue than those sliced with a knife. Scanning electron microscopy showed that the water jet caused grooves on the cut surface, which exposed many layers of cells to dehydrate rapidly. The grooves probably can be minimized by increasing the speed of slicing. Salt treatments of 0.5 to 1.0 M concentration caused 3 to 10 percent weight loss when treated for 20 hours at 5 C or 3 hours at 20 C. Carrot sticks with increased weight loss had less whitish tissue and had an appearance of freshly cut sticks; however, the textural quality decreased.

WATER JET TECHNOLOGY AND SALT TREATMENT USED FOR CARROT STICKS.