Sodium Chloride Treatment or Waterjet Slicing Effects on White Tissue Development of Carrot Sticks

Sodium Chloride Treatment or Waterjet Slicing Effects on White Tissue Development of Carrot Sticks ABSTRACT Treatment of carrots with NaCl solution or slicing with a high pressure water jet stream was evaluated for reducing the amount of white tissue development on carrot stick surfaces. A 0.5 or 1.OM solution treatment resulted in less white tissue than treatment with lower concentrations of NaCl. However, the NaCl treatment caused a weight loss of 4–10% (not commercially acceptable). Water jet slicing resulted in striation of surface tissue and left loose layers of cells, as observed with the scanning electron microscope. These cells dehydrated rapidly and formed as much white tissue as on carrots sliced with a culinary knife. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Sodium Chloride Treatment or Waterjet Slicing Effects on White Tissue Development of Carrot Sticks

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Publisher
Wiley
Copyright
Copyright © 1993 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1993.tb06189.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Treatment of carrots with NaCl solution or slicing with a high pressure water jet stream was evaluated for reducing the amount of white tissue development on carrot stick surfaces. A 0.5 or 1.OM solution treatment resulted in less white tissue than treatment with lower concentrations of NaCl. However, the NaCl treatment caused a weight loss of 4–10% (not commercially acceptable). Water jet slicing resulted in striation of surface tissue and left loose layers of cells, as observed with the scanning electron microscope. These cells dehydrated rapidly and formed as much white tissue as on carrots sliced with a culinary knife.

Journal

Journal of Food ScienceWiley

Published: Nov 1, 1993

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