Carrots (Daucus carota) pretreated under different high-pressure conditions were thermally processed at temperatures in the range of 90°C to 110°C. Texture degradation (hardness) was monitored objectively using a texture analyzer. For a given thermal treatment, the rate constant (k-value) decreased with increasing pretreatment pressure. A high-pressure pretreatment (200 to 500 MPa) at 60°C for 15 min resulted in a more pronounced texture improvement compared with the same pretreatment at 20°C and 40°C, respectively. Calcium impregnation conferred more beneficial effects when applied immediately after the high-pressure pretreatment. The observed changes in texture characteristics were associated with the degree of methylation of carrot pectins, which is dependent on pectinmethylesterase (PME) activity.

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S U M M A R YWe report on the results of 7 yr of collocated gravity observations made with an FG5 absolute (AG) gravimeter and a GWR C-Series superconducting gravimeter (SG) located at the Membach Geophysical Station in eastern Belgium. The SG gravity residuals track changes in gravity periodically observed by the AG, at the microgal level. Further, in the SG residual signal we distinguish a quasi-seasonal term that can be mostly explained by variations in local water storage effects. In the AG time-series we observe a small trend in the gravity of −0.6 ± 0.1 µGal yr −1 perhaps indicating that the Membach Station is being displaced upwards by about 3.0 mm yr −1 . An uplift of the region is confirmed by Global Positioning System (GPS) measurements performed 3 km away. We are able to explain the features in the gravity time-series in terms of water storage variability, post-glacial rebound and tectonic activity.

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Further reproduction without permission is prohibited S: Sensory & Nutritive Qualities of Food JFS S: Sensory and Nutritive Qualities of Food , v , v , v , vacuum-assisted infusion of PME and calcium could acuum-assisted infusion of PME and calcium could acuum-assisted infusion of PME and calcium could acuum-assisted infusion of PME and calcium could acuum-assisted infusion of PME and calcium could limit the portion of firmness loss due to pressure treatment to 30% compared with 80% for non-pretreated fruits. limit the portion of firmness loss due to pressure treatment to 30% compared with 80% for non-pretreated fruits. limit the portion of firmness loss due to pressure treatment to 30% compared with 80% for non-pretreated fruits. limit the portion of firmness loss due to pressure treatment to 30% compared with 80% for non-pretreated fruits. limit the portion of firmness loss due to pressure treatment to 30% compared with 80% for non-pretreated fruits.