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Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology

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Abstract

The effect of pretreatment pressure (0.1 to 400 MPa), temperature (25 to 75 °C), and calcium chloride concentration (0 to 1.5%) and their complex interaction on hardness, residual pectinmethylesterase (PME) activity, and diffused calcium content of pressure-assisted thermal processed (PATP, 700 MPa, 105 °C for 15 min) carrot have been studied using response surface methodology. Predicted values of carrot hardness, calcium content, and residual PME activity were found to be in good agreement with experimental values as indicated by the high R 2 values of 0.98, 0.96 and 0.96, respectively. The optimum processing conditions, namely, calcium chloride concentration 1.0%; pretreatment pressure ranging from 286 to 314 MPa; pretreatment temperature varying from 53.8 to 58.3 °C, fulfill the conditions to obtain the PATP carrot with hardness ≥145 N, calcium content ≥ 2.5 mg/g, and residual PME activity ≥ 70%. These conditions resulted in more than tenfold increase in the hardness of PATP carrot (14.08 to 145 N) as compared to PATP carrot without any pretreatment. The study demonstrated that response surface methodology can be used for modeling carrot quality parameters of PATP.

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Acknowledgment

Financial support for the research was provided, in part, through grants from the Center for Advance Processing and Packaging Studies (CAPPS) and USDA–CSREES–NRICGP grant 2005-35503-15365. Author Dr. N. K. Rastogi, from the Central Food Technologistogy Research Institute (CFTRI), Mysore, India, a visiting assistant professor in the Department of Food Science and Technology, The Ohio State University, was sponsored by an overseas research associateship from the Department of Biotechnology (DBT), New Delhi, Government of India. References to commercial products and trade names are made with the understanding that no discrimination and no endorsement by The Ohio State University are implied.

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Authors and Affiliations

  1. Department of Food Science and Technology, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH, 43210, USA

    N. K. Rastogi, Loc Thai Nguyen, Bo Jiang & V. M. Balasubramaniam

  2. Department of Food Engineering, Central Food Technology Research Institute, Mysore, 570 020, India

    N. K. Rastogi

  3. School of Food Science and Technology, Southern Yangtze University, 170 Huide Rd Wuxi, Jiangsu, China, 214036

    Bo Jiang

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  1. N. K. Rastogi
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Correspondence to N. K. Rastogi.

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Rastogi, N.K., Nguyen, L.T., Jiang, B. et al. Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology. Food Bioprocess Technol 3, 762–771 (2010). https://doi.org/10.1007/s11947-008-0130-6

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  • DOI: https://doi.org/10.1007/s11947-008-0130-6

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