New pulsed electric fields approach to improve the blanching of carrots

• DOI: 10.1016/j.lwt.2023.115468
• Publication Date: 2023-10-26T00:20:38Z
• Authors: Leire Astráin-Redín; Javier Raso; Ignacio Álvarez; Bente Kirkhus; Ane Meisland; Grethe Iren A. Borge; Guillermo Cebrián
• Keywords: Blanching; Ohmic contact; Texture (cosmology)

Pulsed Electric Fields (PEF)-ohmic is one of the most recently proposed alternatives for application ohmic heating in order to provide a more uniform and faster food. In this study, PEF-ohmic (1.33 kV/cm, 100 Hz) blanching carrot cylinders was explored, inactivation peroxidase enzyme mathematically simulated experimentally validated. The effect treatment on texture its vitro bioaccessibility β-carotene were also determined. best uniformity achieved when applied carrots immersed water at starting temperature 80 °C after applying brief heating-up treatments (90 s). However, holding phase (85 50 s) required achieve complete PEF phase. time reduced by 60% without negatively affecting slightly increasing (3.9 %) β-carotene. Overall, could be an effective system rapid volumetric vegetables.