Abstract
Baby carrots were pasteurized under different time-temperature intervals and analyzed for physical and sensory characteristics. Treatments were conducted at 65, 70, 75, 80, 85 and 99 degrees C and analyzed for kinetics of color and texture. Cell damage and shrinkage were analyzed by Field Emission Scanning Electron Microscopy (FESEM) at 70, 80 and 90 degrees C. When temperature and time rise, L*, a*, b*, firmness and energy values decreased. The activation energy (E-a ) for color and texture varied between 82.02-106.43 and 73.54-110.08 kJmol(-1), respectively. Furthermore, carrots were pasteurized under different time-temperature combinations and showed a difference in cell density in comparison to fresh. Therefore, the pasteurization process consisting of high-temperature technology for a short time of carrots was considered best in terms of quality characteristics in comparison to low-temperature long time.