Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss

S. Van Buggenhout, Martina Lille, I. Messagie, A. Van Loey, Karin Autio, M. Hendrickx

Research output: Contribution to journalArticleScientificpeer-review

58 Citations (Scopus)

Abstract

The textural quality of carrots subjected to pretreatments affecting the pectin structure in combination with different freezing conditions was studied. Carrot samples frozen under different conditions were extensively studied by light microscopy quantifying the freezing damage based on the analysis of different parameters (number, area, perimeter, and shape factor of tissue particles) associated with carrot tissue damage. The reduced texture loss of rapidly or cryogenically frozen carrots, compared to slowly frozen samples, was associated with the reduction in cell wall damage in the carrot tissue. In case no pretreatment was used, carrot texture was only slightly improved by using high-pressure shift freezing instead of slow freezing. Detailed analysis of the different steps involved showed that severe tissue damage occurred during the completion of the high-pressure freezing process at atmospheric pressure. However, tissue damage, and thus texture loss, of high-pressure frozen carrots could be minimized by applying pretreatments consisting of a thermal treatment at 60 °C and a high-pressure treatment at 300 MPa and 60 °C.
Original languageEnglish
Pages (from-to)543-553
JournalEuropean Food Research and Technology
Volume222
Issue number5 - 6
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

Daucus carota
Freezing
carrots
microstructure
freezing
pretreatment
Textures
texture
Tissue
Microstructure
Pressure
Thromboplastin
Atmospheric pressure
Optical microscopy
Atmospheric Pressure
atmospheric pressure
high pressure treatment
Heat treatment
Cells
pectins

Keywords

  • Microstructure
  • Freezing conditions
  • Vegetable
  • Texture
  • Pectin structure

Cite this

Buggenhout, S. Van ; Lille, Martina ; Messagie, I. ; Loey, A. Van ; Autio, Karin ; Hendrickx, M. / Impact of pretreatment and freezing conditions on the microstructure of frozen carrots : Quantification and relation to texture loss. In: European Food Research and Technology. 2006 ; Vol. 222, No. 5 - 6. pp. 543-553.
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abstract = "The textural quality of carrots subjected to pretreatments affecting the pectin structure in combination with different freezing conditions was studied. Carrot samples frozen under different conditions were extensively studied by light microscopy quantifying the freezing damage based on the analysis of different parameters (number, area, perimeter, and shape factor of tissue particles) associated with carrot tissue damage. The reduced texture loss of rapidly or cryogenically frozen carrots, compared to slowly frozen samples, was associated with the reduction in cell wall damage in the carrot tissue. In case no pretreatment was used, carrot texture was only slightly improved by using high-pressure shift freezing instead of slow freezing. Detailed analysis of the different steps involved showed that severe tissue damage occurred during the completion of the high-pressure freezing process at atmospheric pressure. However, tissue damage, and thus texture loss, of high-pressure frozen carrots could be minimized by applying pretreatments consisting of a thermal treatment at 60 °C and a high-pressure treatment at 300 MPa and 60 °C.",
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Impact of pretreatment and freezing conditions on the microstructure of frozen carrots : Quantification and relation to texture loss. / Buggenhout, S. Van; Lille, Martina; Messagie, I.; Loey, A. Van; Autio, Karin; Hendrickx, M.

In: European Food Research and Technology, Vol. 222, No. 5 - 6, 2006, p. 543-553.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Impact of pretreatment and freezing conditions on the microstructure of frozen carrots

T2 - Quantification and relation to texture loss

AU - Buggenhout, S. Van

AU - Lille, Martina

AU - Messagie, I.

AU - Loey, A. Van

AU - Autio, Karin

AU - Hendrickx, M.

PY - 2006

Y1 - 2006

N2 - The textural quality of carrots subjected to pretreatments affecting the pectin structure in combination with different freezing conditions was studied. Carrot samples frozen under different conditions were extensively studied by light microscopy quantifying the freezing damage based on the analysis of different parameters (number, area, perimeter, and shape factor of tissue particles) associated with carrot tissue damage. The reduced texture loss of rapidly or cryogenically frozen carrots, compared to slowly frozen samples, was associated with the reduction in cell wall damage in the carrot tissue. In case no pretreatment was used, carrot texture was only slightly improved by using high-pressure shift freezing instead of slow freezing. Detailed analysis of the different steps involved showed that severe tissue damage occurred during the completion of the high-pressure freezing process at atmospheric pressure. However, tissue damage, and thus texture loss, of high-pressure frozen carrots could be minimized by applying pretreatments consisting of a thermal treatment at 60 °C and a high-pressure treatment at 300 MPa and 60 °C.

AB - The textural quality of carrots subjected to pretreatments affecting the pectin structure in combination with different freezing conditions was studied. Carrot samples frozen under different conditions were extensively studied by light microscopy quantifying the freezing damage based on the analysis of different parameters (number, area, perimeter, and shape factor of tissue particles) associated with carrot tissue damage. The reduced texture loss of rapidly or cryogenically frozen carrots, compared to slowly frozen samples, was associated with the reduction in cell wall damage in the carrot tissue. In case no pretreatment was used, carrot texture was only slightly improved by using high-pressure shift freezing instead of slow freezing. Detailed analysis of the different steps involved showed that severe tissue damage occurred during the completion of the high-pressure freezing process at atmospheric pressure. However, tissue damage, and thus texture loss, of high-pressure frozen carrots could be minimized by applying pretreatments consisting of a thermal treatment at 60 °C and a high-pressure treatment at 300 MPa and 60 °C.

KW - Microstructure

KW - Freezing conditions

KW - Vegetable

KW - Texture

KW - Pectin structure

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DO - 10.1007/s00217-005-0135-6

M3 - Article

VL - 222

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EP - 553

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 5 - 6

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