Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
Mild heat treatment of carrot slices as a pre-treatment for frozen storage was accomplished by exposure of slices to radiant heat to maximise thermal exposure of the cells at the surface while preserving the integrity of cells within the slices. Cell damage as a consequence of this treatment on texture was evaluated. Carrot slices treated for 7 s with radiant energy in the far-infrared region from
