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 of Food Science – Wiley
Published: Nov 1, 1993
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