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Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing
Author(s) -
Roy S.S.,
Taylor T.A.,
Kramer H.L.
Publication year - 2001
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.1365-2621.2001.tb15602.x
Subject(s) - blanching , softening , middle lamella , ultrastructure , chemistry , food science , cell structure , defrosting , congelation , lamella (surface anatomy) , texture (cosmology) , ice crystals , cell wall , botany , materials science , anatomy , biochemistry , biology , composite material , image (mathematics) , artificial intelligence , air conditioning , physics , computer science , thermodynamics , optics , biological system
The impact of blanching and freezing conditions on firmness retention and ultrastructural changes in the cell wall and middle lamella of carrot tissues were studied. Freezing caused extensive degradation of cell wall pectins as evident from the rapid loss in tissue firmness. High‐temperature short‐time blanching (100°C, 0.58 min.; 90°C, 2.12 min.) retained firmer texture than low temperature long time blanching (80°C, 11.64 min.; 70°C, 71.1 min.). Freezing at rapid rates of ‐4.5°C/min and ‐2.4°C/min showed less softening than slow rates of ‐0.19°C/min and ‐0.05°C/min. Softening was further enhanced in blanched‐frozen carrots. Severe structural damage due to growing ice crystals and substantial loss of pectic material were seen at slower freezing rates.