Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment

Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment.

The effect of previous ultrasound and conventional blanching treatments on drying and quality parameters (2-furoylmethyl-amino acids -as indicators of lysine and arginine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influ...

Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound.

Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at h...

Optimisation of convective drying of carrots using selected processing and quality indicators 1

The effect of drying temperature (40–65 °C) and air rate (2–6 m s ) on the formation of Maillard reaction indicators and vitamins content of carrots dehydrated by convection has been investigated. The range of assayed processing conditions, based on a previous central composite face design (CCD), led to moderate changes in the studied parameters, even under the most severe conditions. In additi...

Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes.

Kinetic parameters for the thermal inactivation of several enzymes in carrot and potato homogenates have been determined. In carrots the most heat-resistant activity was polygalacturonase, followed by peroxidase and pectinmethylesterase. In potatoes peroxidase was the most resistant, followed by pectin methylesterase, polyphenol oxidase, and lipoxygenase. There were several notable similarities...

Carrots and sticks for quality health care.