Journal
FOOD RESEARCH INTERNATIONAL
Volume 49, Issue 2, Pages 687-693Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2012.08.019
Keywords
MRI; NMR; Microtomography; mu CT; Microscopy; SEM; Image analysis; Pore size distribution; Tortuosity; Microstructure; Winter carrot; Freeze-drying
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Funding
- Dutch Food and Nutrition Delta program [FND080078U]
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The impact of freeze-drying, blanching and freezing rate pre-treatments on the microstructure and on the rehydration properties of winter carrots were studied by mu CT, SEM, MRI and NMR techniques. The freezing rate determines the size of ice crystals being formed that leave pores upon drying. Their average size (determined by mu CT) can be predicted in a quantitative manner by considering dendritic growth and freezing rates. Blanching as a pre-treatment, however, did not affect pore size distribution induced by freeze-drying. Upon rehydration of the freeze-dried carrots, PFG NMR and MRI show that cellular compartments were not restored and instead a porous network with permeable barriers is formed. Blanching pre-treatment introduced a less connected and more anisotropic porous network if followed by fast freezing, indicating that more of the native cell wall morphology is preserved. (C) 2012 Elsevier Ltd. All rights reserved.
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