Abstract
ABSTRACT Raw and blanched carrots (3 min, boiling water) were frozen at −2°C, −3°C, −4°C or −5°C/min (final −20°C or −50°C) then thawed at 20°C or 100°C. Firmness of thawed raw carrots was: −5°C > −4°C > −3°C > −2°C/min. Effect of freezing rate on blanched carrots was less than that on raw carrots, but firmness of thawed carrots was not affected by final temperature of freezing. When raw carrots were thawed at 20°C, high methoxyl pectin decreased. Pectin decrease in blanched carrots caused by freezing was greater than that in frozen raw carrots. Effects of slow‐freezing, programmed‐freezing (slow + quick + slow) and quick‐freezing showed quick freezing (—5°C/min) best for texture. As freezing rate decreased, drip increased. A wide difference among experimental samples in fine structure was revealed by cryo‐scanning electron microscopy.
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Claims 8
Claim · model-written summary
Faster freezing rates preserved higher firmness of thawed raw carrots.
- Taxon
- carrots
Daucus carotae0 - Treatment
- −5°Ce0
- Outcome
- Firmness of thawed raw carrotse0
- Direction
- >e0
- Comparator
- −2°C/mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Firmness of thawed raw carrots was: −5°C > −4°C > −3°C > −2°C/min.”
Claim · model-written summary
Freezing rate had less effect on blanched carrot firmness than on raw carrot firmness.
- Taxon
- carrotsDaucus carotae0
- Treatment
- freezing ratee0
- Outcome
- Effect of freezing rate on blanched carrotse0
- Direction
- less thane0
- Comparator
- raw carrotse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Effect of freezing rate on blanched carrots was less than that on raw carrots”
Claim · model-written summary
Final freezing temperature did not affect firmness of thawed carrots.
- Taxon
- carrotsDaucus carotae0
- Treatment
- final temperature of freezinge0
- Outcome
- firmness of thawed carrotse0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“firmness of thawed carrots was not affected by final temperature of freezing”
Claim · model-written summary
High methoxyl pectin declined when raw carrots were thawed at 20°C.
- Taxon
- carrotsDaucus carotae0
- Treatment
- thawed at 20°Ce0
- Outcome
- high methoxyl pectine0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When raw carrots were thawed at 20°C, high methoxyl pectin decreased.”
Claim · model-written summary
Freezing caused a larger pectin decrease in blanched than raw carrots.
- Taxon
- carrotsDaucus carotae0
- Treatment
- freezinge0
- Outcome
- Pectin decrease in blanched carrotse0
- Direction
- greater thane0
- Comparator
- frozen raw carrotse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pectin decrease in blanched carrots caused by freezing was greater than that in frozen raw carrots.”
Claim · model-written summary
Quick freezing at —5°C/min gave the best texture among freezing regimes.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- quick freezing (—5°C/min)e0
- Outcome
- texturee0
- Direction
- beste0
- Comparator
- slow‐freezing, programmed‐freezing (slow + quick + slow)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Effects of slow‐freezing, programmed‐freezing (slow + quick + slow) and quick‐freezing showed quick freezing (—5°C/min) best for texture.”
t0“Carrots”
Claim · model-written summary
Drip increased as freezing rate decreased.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- freezing ratee0
- Outcome
- dripe0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As freezing rate decreased, drip increased.”
t0“Carrots”
Claim · model-written summary
Cryo-scanning electron microscopy revealed wide differences in fine structure among samples.
- Taxon
- CarrotsDaucus carotat0
- Outcome
- wide difference among experimental samples in fine structuree0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A wide difference among experimental samples in fine structure was revealed by cryo‐scanning electron microscopy.”
t0“Carrots”
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See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.