ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of processing line location, holding temperature prior to retorting (82.7, 87.8, and 93.3°C) and retort temperature (118.3, 121.1, and 123.9°C) on chemical composition and color of strained carrots was evaluated. Hunter L, chroma and hue values, and glucose and fructose levels decreased as strained carrots were transferred from batch to holding tanks. Strained carrots held in batch tanks at 93.3°C had less total soluble phenolics, glucose and fructose than those held at 87.8°C and 82.2°C. Carrots retorted at 123.9°C had lower Hunter L and chroma values, and greater levels of total soluble phenolics than those retorted at 118.3 and 121.1°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb14187.x
