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KMID : 1024420150190020122
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Food Engineering Progress
2015 Volume.19 No. 2 p.122 ~ p.131
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Changes in Physicochemical and Nutritional Properties of Carrots According to Thermal Treatments and Freezing Storage Duration
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Kim Soo-Jin
Kim Kwang-Il
Hwang In-Guk
Yoo Seon-Mi
Jo Yeon-Ji
Min Sang-Gi
Choi Mi-Jung
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Abstract
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Thermal treatment and freezing are known for preventing loss of food quality during storage. This study was carried out to optimize the conditions of thermal treatment and freezing storage. Carrots were treated by hot water or superheated steam, and then frozen by individual quick freezing (IQF) method. After that, the samples were stored at -12, -18, -24 o C for 6 mon and the physicochemical and nutritional properties of carrots were evaluated. As a result, the total color difference of carrots treated by hot water was higher than that treated by superheated steam. Storage duration did not affect the pH of carrots. Total aerobic bacteria decreased compared to control presumably upon applying thermal treatment and freezing. Ascorbic acid contents in thermal treated and frozen carrots sharply decreased compared to control; particularly, they were not detected in carrots stored at -12 o C. When hot watertreated carrots were frozen, the free sugar and organic acid contents decreased; however, those of superheated steamtreated carrots increased except fumaric acid.
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KEYWORD
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carrot , thermal treatment , IQF (individual quick freezing) , freezing storage , ascorbic acid
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