Abstract
Thermal degradation kinetics of carrot texture was studied in a temperature range from 80 to 110 °C. The influence of preheating on the texture degradation kinetics was investigated for different preheating conditions including different preheating temperature and preheating time. The texture property (firmness) of carrots was objectively measured by a texture analyser. Carrot PME activity was measured both under condition with and without preheating. Kinetic parameters for texture degradation were estimated using a fractional conversion model. It was found that preheating is influencing the rate constant ( k), the final texture value ( TP ∞/ TP o) and the activation energy ( E a), all in favour of texture improvement.
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