Improved mechanical properties of retorted carrots by ultrasonic pre-treatments

► Ultrasound as pre-treatment to improve the mechanical properties of retorted carrots. ► Compared to blanching only, better improvement was achieved by ultrasound for the same treatment time. ► Ultrasound with CaCl 2 achieved similar enhancement compared to blanching, with a short time. ► Cell wall tissues were more elastic by ultrasound than that accomplished by long time blanching. ► The amount of ultrasound required is likely to involve low treatment intensities and shorter time. The use of ultrasound pre-processing treatment, compared to blanching, to enhance mechanical properties of non-starchy cell wall materials was investigated using carrot as an example. The mechanical properties of carrot tissues were measured by compression and tensile testing after the pre-processing treatment prior to and after retorting. Carrot samples ultrasound treated for 10 min at 60 °C provided a higher mechanical strength ( P < 0.05) to the cell wall structure than blanching for the same time period. With the addition of 0.5% CaCl 2 in the pre-treatment solution, both blanching and ultrasound treatment showed synergistic effect on enhancing the mechanical properties of retorted carrot pieces. At a relatively short treatment time (10 min at 60 °C) with the use of 0.5% CaCl 2, ultrasound treatment achieved similar enhancement to the mechanical strength of retorted carrots to blanching for a much longer time period (i.e. 40 min). The mechanism involved appears to be related to the stress responses present in all living plant matter. However, there is a need to clarify the relative importance of the potential stress mechanisms in order to get a better understanding of the processing conditions likely to be most effective. The amount of ultrasound treatment required is likely to involve low treatment intensities and there are indications from the structural characterisation and mechanical property analyses that the plant cell wall tissues were more elastic than that accomplished using low temperature long time blanching.