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Chapter 4,421

Effect of high pressure processing on carrot tissue

Araya, X.I.T.; Smale, N.; Stewart, C.; Mawson, A.J.; Tanner, D.J.; Bojarski, B.

Acta Horticulturae 687: 379-381

2005


ISSN/ISBN: 0567-7572
Accession: 004420488

The effect of varying pressure and time combinations on the structure of carrot tissue was investigated and compared with raw, steam blanched and frozen samples. Cylindrically cut potato samples were vacuum packed and processed at 100, 200, 300, 400, 500 or 600 MPa for 2 minutes, or at 600 MPa for 1, 2, 5 or 10 minutes at room temperature. Other samples were either not processed or steam blanched for 2 minutes or frozen at -18 degrees C for 24 h.

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