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Volume 31 Issue 3
Apr 2017
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Chinese Journal of High Pressure Physics  > 2017  >  31(3): 345-352.
MA Tao, LI Quan-Hong, CHEN Fang, SONG Yi, HU Xiao-Song. Effect of Extreme High Hydrostatic Pressure onFresh-Cut Carrot Texture[J]. Chinese Journal of High Pressure Physics, 2017, 31(3): 345-352. doi: 10.11858/gywlxb.2017.03.019
Citation: MA Tao, LI Quan-Hong, CHEN Fang, SONG Yi, HU Xiao-Song. Effect of Extreme High Hydrostatic Pressure onFresh-Cut Carrot Texture[J]. Chinese Journal of High Pressure Physics, 2017, 31(3): 345-352. doi: 10.11858/gywlxb.2017.03.019
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Effect of Extreme High Hydrostatic Pressure onFresh-Cut Carrot Texture

doi: 10.11858/gywlxb.2017.03.019

  • Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Engineering Research Center for Fruit and Vegetables Processing, Key Laboratory ofFruit and Vegetable Processing, Ministry of Agriculture, College of Food Science andNutritional Engineering, China Agricultural University, Beijing 100083, China

  • Received Date: 09 Dec 2016
  • Rev Recd Date: 13 Feb 2017
    Abstract
  • In this work we studied the effect of extreme high hydrostatic pressure treatments (700-1 200 MPa) on the texture and cytoderm microstructure of carrot slices compared with heat treated and untreated samples, and examined the changes of their texture and cytoderm structure during the storage days (7 d).The results show that the carrot slices treated by 700, 800, 900, 1000, 1 100 and 1 200 MPa high pressures presented a decrease of 67.65%, 72.17%, 67.30%, 74.05%, 77.67%, 62.46% in hardness, respectively.However, there was no significant correlation (P > 0.05) between the changes of hardness and pressure.With the extension of processing time, the hardness of carrot slices decreased correspondingly, when the treatment pressure was below 1 000 MPa.The adhesiveness and resilience of the samples decreased significantly (P < 0.05) after the pressure treatment and the cytoderm ruptured.The hardness of samples decreased gradually with the extension of storage time.The pectin in the cytoderm degraded, coupled with the collapse of the cytoderm and the disappearance of the rigid cell structure.

     

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