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Modeling Low Temperature Blanched Carrot Firmness Based on Heat Induced Processes and Enzyme Activity
Author(s) -
VERLINDEN BERT E.,
BAERDEMAEKER JOSSE
Publication year - 1997
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.1365-2621.1997.tb03971.x
Subject(s) - blanching , chemistry , food science , texture (cosmology) , heat stress , computer science , artificial intelligence , biology , zoology , image (mathematics)
A kinetic texture model was developed describing the low temperature blanching firming effect. The rupture stress of carrots during blanching at 55°, 65° and 75°C and subsequent cooking at 95° and 100°C was measured. Firming effects were highest at 55° and 65°C although shorter blanching times were needed at 65°C. Model parameters were estimated by non‐linear regression analysis on these measurements. The model summarized the biochemical mechanisms occurring in the cell wall during processing. The model was suitable for process design purposes as well as for gaining a better understanding of the firming process.