Effect of Addition of Calcium Salt on the Texture of Frozen-thawed Carrot

Effect of Freezing Process on the Texture of Vegetables. Part IV

Abstract

Effect of addition of calcium salt with a similar way of canned vegetables was examined using the method of factor analysis to prevent the deterioration of texture of carrot caused by freeze-thawing. Cylindrical and cross sectional test pieces of carrot were soaked in 1 or 3% calcium acetate solution at a room temperature or 60°C under the vacuum, after washing, specimens were treated blanching, freezing and thawing, and then carried out the examination of uniaxial compression and puncture by Instron type instrument. The data were analyzed by 2k type fractional factorial experiment using orthogonal arrays. Varieties and tissues of carrot, existence of treatment of branching, freeze-thawing and calcium addition were taken up as the factors. Level means and variance ratio of main effects were investigated. No effect of addition of calcium was obtained on the treatment in 1% calcium acetate Solution, however, in 3% the solution, significant effect of the addition was recognized on the apparent modulus of elasticity of surface part of test pieces by comparison with a blanching fraction.