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Sodium Chloride Treatment or Waterjet Slicing Effects on White Tissue Development of Carrot Sticks
Author(s) -
TATSUMI YASUO,
WATADA ALLEY E.,
LING PETER P.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06189.x
Subject(s) - slicing , chemistry , scanning electron microscope , striation , jet (fluid) , sodium , water jet , ammonium chloride , chloride , food science , materials science , composite material , organic chemistry , computer graphics (images) , physics , nozzle , thermodynamics , computer science
Treatment of carrots with NaCl solution or slicing with a high pressure water jet stream was evaluated for reducing the amount of white tissue development on carrot stick surfaces. A 0.5 or 1.OM solution treatment resulted in less white tissue than treatment with lower concentrations of NaCl. However, the NaCl treatment caused a weight loss of 4–10% (not commercially acceptable). Water jet slicing resulted in striation of surface tissue and left loose layers of cells, as observed with the scanning electron microscope. These cells dehydrated rapidly and formed as much white tissue as on carrots sliced with a culinary knife.