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Quality of Shredded, Packaged Carrots as Affected by Different Washing Treatments
Author(s) -
Klaiber R. G.,
Baur S.,
Magel L.,
Hammes W. P.,
Carle R.
Publication year - 2004
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.1365-2621.2004.tb06358.x
Subject(s) - daucus carota , sugar , food science , leaching (pedology) , chlorine , chemistry , contamination , environmental science , toxicology , pulp and paper industry , horticulture , biology , engineering , ecology , organic chemistry , soil science , soil water
Different washing treatments with chlorinated and ozonated water were applied to carrots ( Daucus carota L.) on an industrial scale to improve the sensorial and microbial quality of packaged ready‐to‐eat produce. Quality of shredded carrots was determined by sensory evaluation and microbiological analysis. Washing shredded carrots resulted in increased sugar leaching and loss of sensorial quality, whereas prewashing uncut carrots with chlorine ensured sugar retention, reduced microbial load, and concurrently minimized cross‐contamination. Comparable germ reduction was not achieved by prewashing with ozone. These findings demonstrated that prewashing uncut carrots with chlorine provided sufficient microbiological safety paired with improved sensorial properties.