Abstract
Abstract Pressurizing enhanced de-esterification of pectin in carrots, but did not enhance pectic degradation by transelimination; therefore, pressurized carrots did not soften. When raw or blanched carrots were frozen (ca. 18°C) at 100MPa (ice-I) or 700MPa (ice-VI), firmness decreased and strain increased, while changes in texture, release of pectin and histological damage in carrots frozen at 200MPa (liquid), 340MPa (ice-III), 400MPa (ice-V) were less than those frozen at 100 and 700MPa. It was also found that carrots stored in a freezer (30°C), after freezing at 200MPa and 340MPa, decreased in firmness and increased strain, but the histological structure was better than those frozen at 30°C (0.1MPa).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
