The Study of Defferent Verieties of Carrots Physical Property in Fresh-cut Processing

Abstract

Abstract: In this paper, the fresh-cut processing property of different carrots was studied. The carrot variety appropriatedfor fresh-cut processing was selected and the processing index was advanced. The reasult showed that the indexes such as solublesolid substance, appearance, texture, sense evaluation and storage characteristic can be used to select raw material credibly.Among the carrots, the variety of Wangqingtuo 22 (Netherlands 1067) has the best fresh-cut processing property.

Key words: fresh-cut processing, carrot, raw material variety, texture, physical characteristic

GUO Kuan, HU Yun-Feng, LI Xi-Hong, GUAN Wen-Qiang. The Study of Defferent Verieties of Carrots Physical Property in Fresh-cut Processing[J]. FOOD SCIENCE, 2004, 25(11): 184-187.

[1]	WANG Qi, ZHU Yang, CHEN Jianshe. Application of Oral Soft Friction Theory and Experimental Methods in Studying Food Sensory Perception [J]. FOOD SCIENCE, 2021, 42(9): 222-232.
[2]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[3]	SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui. Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel [J]. FOOD SCIENCE, 2021, 42(8): 90-97.
[4]	LAN Weiqing, SUN Yuqing, XIAO Lei, MEI Jun, XIE Jing. Effects of Freeze-Thaw Cycles on Texture Properties and Protein Properties in Big-Eye Tuna (Thunnus obesus) [J]. FOOD SCIENCE, 2021, 42(7): 240-246.
[5]	JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan. Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese [J]. FOOD SCIENCE, 2021, 42(5): 84-91.
[6]	CAO Yungang, LI Ying, GUO Anqi, XIONG Youling. Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage [J]. FOOD SCIENCE, 2021, 42(4): 94-99.
[7]	XU Shu, LIU Dongmei, WANG Yong, CHEN Dongpo, ZHOU Peng. Effects of Cooking Methods on the Eating Quality of Penaeus vannamei [J]. FOOD SCIENCE, 2021, 42(3): 136-142.
[8]	MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen. Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour [J]. FOOD SCIENCE, 2021, 42(17): 291-298.
[9]	CHEN Chen, WANG Jiajia, WANG Lijian, ZHUANG Xinbo, CHEN Yinji. Effect of Replacement of Pork Fat with Pre-Emulsified Oil on the Quality of Emulsified Sausage [J]. FOOD SCIENCE, 2021, 42(16): 8-13.
[10]	LI Caiming, CHEN Di, LU Ruiqi, GU Zhengbiao, BAN Xiaofeng, HONG Yan, CHENG Li, LI Zhaofeng. Effect of Curdlan on Processing and Eating Quality of Rice Noodles [J]. FOOD SCIENCE, 2021, 42(16): 23-28.
[11]	CAI Miao, HAO Xiaona, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai. Processing Properties of Yogurt Affected by the Exopolysaccharide Produced by Lactobacillus plantarum YW11 [J]. FOOD SCIENCE, 2021, 42(14): 39-45.
[12]	LÜ Jian, YU Xiaoyan, BI Jinfeng, WANG Fengzhao, XIE Jin, ZHANG Siwei, GUO Chongting. Effects of Syrup Characteristics on Texture of Canned Yellow Peach during Storage [J]. FOOD SCIENCE, 2021, 42(13): 208-214.
[13]	YANG Mingliu, ZHOU Yingqin, FANG Xubo, YIN Junfeng, CHEN Xiao’e, XIE Ningning. Effect of Transglutaminase on the Quality of Mandarin Fish (Siniperca chuatsi) Surimi Gel [J]. FOOD SCIENCE, 2021, 42(12): 37-44.
[14]	LIU Tingting, ZHANG Shanshan, ZHAO Wenting, CHEN Yuetong, ZHANG Yanrong. Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream [J]. FOOD SCIENCE, 2021, 42(10): 32-37.
[15]	WU Meng, CAO Weichao, CHENG Xin, MA Zilin, LUO Kun, XU Yan, HUANG Weining, LI Ning, GAO Tiecheng. Effect of Fermentation with High-Yield α-Galactosidase-Producing Lactic Acid Bacteria on Biochemical Properties and Breadmaking Characteristics of Chickpea Sourdough [J]. FOOD SCIENCE, 2021, 42(10): 146-153.

The Study of Defferent Verieties of Carrots Physical Property in Fresh-cut Processing

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments