Abstract
ABSTRACTA 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.
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