Texture and colour kinetics of change in blanched carrots

Five Isothermal heating experiments, at different temperatures and at predetermined time intervals, were carried out on diced carrots. The objective of this study was to determine the degradation kinetics of colour (a and a/b parameters) and texture (work and maximum force) along blanching. The best model to fit the degradation kinetic data was the fractional conversion and the temperature effect was well described by the Arrhenius equation. The k 800c and Ea values were 0.2, 0.05, 0.5 and 0.05 min -1 and 12x103, 18x103, 49x103 and 192x103J/mol, respectively for a, a/b, maximum force and work.