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KMID : 1024420160200040334
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Food Engineering Progress
2016 Volume.20 No. 4 p.334 ~ p.341
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Quality Changes of Carrot Retort Products in a Large-scale Pouch During 52 Weeks of Storage Under Different Packaging Methods and Package Shapes
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Kim Yoon-Sung
Kim Joo-Heung
Yoon Won-Byong
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Abstract
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Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage were investigated under different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1°C, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of the carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two different package shapes such as rectangular parallelepiped and cube were also evaluated to figure out the efficiency of the heat penetration rate for a large-sized pouch. The TTT (F0-values = 6) were 27, 54, and 114 min from the rectangular parallelepiped, cube, and solid/liquid mixed groups, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) were significantly smaller than those measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape. The CV of hardness and chewiness in the rectangular parallelepiped and the cube shape were calculated as 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that a more uniform quality can be obtained from the rectangular parallelepiped shape.
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KEYWORD
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carrot, thermal process, texture, cold point
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Listed journal information
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