Changes in pectic substances in carrots during dehydration with and without blanching

The thermomechanical properties of carrot cell wall material

“…This complements the Ðndings of Massiot et al (1992) who observed an increase of WS pectin extracted from carrot cubes heated in boiling water. It is interesting to note that after heat treatment at 100¡C and 800 g kg~1 moisture, the ratios of neutral sugars to uronic acid in the WS polymers increased, indicating that more highly branched pectic polysaccharides have been solubilised Plat et al (1988Plat et al ( , 1991 pertain to the water solubilisation of pectin in situ after heating, the present study shows a similar e †ect when CWM was puriÐed from carrot tissue and then heated. It can be concluded that glucose originated from polysaccharides other than starch as shown previously by 1 M hydrolysis.…”

Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production

“…Nevertheless, after 72 h of processing, concomitant changes in the CaP fraction were observed which also contribute to the detected increase in SP since, although the CaP concentration decreased, TP content of the fruits remained unchanged. This might be related with PG activity (Plat, Ben-Shalom, & Levi, 1991) and with heat treatments of the fruits (Cámara-Hurtado et al, 2002).…”

Drying curve modelling of blanched carrot cubes under natural convection condition

“…Plat, Ben Shalom, and Levi (1991) showed that blanching of 8 mm carrot cubes by steam-heating for 4 min at atmospheric pressure improves the texture, water uptake and reconstitution rate of the rehydrated product. According to Lee, Shin, Kim, and Choi (1989) the rehydration of carrot flakes blanched in water at 100°C for 10 min was more complete and quicker than rehydration of unblanched flakes.…”