Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling

Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling

Abrasion peeling of carrots results in formation of a white lignin type material on the surface during storage. The degree of it: formation was directly related to severity of abrasion during peeling. Dipping the peeled product for 30 seconds in a 70 degrees C. Acidic or basic solution (citric acid...

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Veröffentlicht in:Journal of food science 1991-03, Vol.56 (2), p.416-418
Hauptverfasser: Bolin, H.R. (USDA, ARS, Western Regional Research Center, Albany, CA), Huxsoll, C.C
Format: Artikel
Sprache:eng
Schlagworte:
Abrasion
Abrasion resistance
ACIDE CITRIQUE
ACIDO CITRICO
ALIMENTOS
ALMACENAMIENTO
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
Biological and medical sciences
CAROTTE
Carrots
Citric acid
DAUCUS CAROTA
Dipping
Food
Food industries
Fruit and vegetable industries
Fruits & vegetables
Fundamental and applied biological sciences. Psychology
HIDROXIDO SODICO
HYDROXYDE DE SODIUM
LIGNINAS
LIGNINE
Peeling
PELADO
PELAGE
PRODUIT ALIMENTAIRE
Sodium hydroxide
STOCKAGE
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
ZANAHORIA
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Zusammenfassung:Abrasion peeling of carrots results in formation of a white lignin type material on the surface during storage. The degree of it: formation was directly related to severity of abrasion during peeling. Dipping the peeled product for 30 seconds in a 70 degrees C. Acidic or basic solution (citric acid or sodium hydroxide), retarded formation of the material. The low pH dip did not cause flavor changes
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb05293.x