Carrots processes

Includes soybean, rice bran, and dry-process com germ. Includes apples, carrots, coffee grounds, fish, grapes, pineapples, and tomatoes. Includes ABS, nitriles, styrene—butadiene mbber (SBR), natural mbber, and ethylene—propjdene- -diene mbber (EPDM). ... 

Burchat CS, Ripley BD, Leishman PD, et al. 1998. The distribution of nine pesticides between the juice and pulp of carrots and tomatoes after home processing. Food Addit Contam 15(1) 61-71. 

Among thermal processes, canning caused the largest trans-to-cis isomerization of provitamin A carotenoids, increasing the total cis isomers by 39% for sweet potatoes, 33% for carrots, 19% for collards, 18% for tomatoes, and 10% for peaches 13-di-P-carotene was the isomer formed in highest amonnts. ... 

Extensive carrot blanching (100°C for 60 min) cansed losses of 26 to 29% in total p-carotene content, along with increased IS-CM-P-carotene contents up to 10% after pasteurization 95°C, P = 3) and to 14% after sterilization 121°C, F = 5). ° However, unheated juices produced from carrots blanched at 80°C for 10 min were devoid of cis isomers, and further pasteurization or sterilization processes formed only IS-di -P-carotene, at 2 and 5%, respectively. ... 

Chen, B.H. and Tang, Y.C., Processing and stability of carotenoid powder from carrot pulp waste, J. Agric. Food Chem., 46, 2312, 1998. 

Effect of a new canning process on cell wall pectic substances, calcium retention and texture of canned carrots... 

The structural features of ceU wall polysaccharides of carrots have been studied by Stevens and Selvendran (1984) and Massiot et al.(1988). Plat et al.(1991), Ben Shalom et al.(1992) and Massiot et al.(1992) investigated the changes in pectic substances of carrots after blanching, dehydration and extended heat treatment. Data on the changes in ceU waU polysaccharides of canned carrots are lacking. This study aims to investigate the effect of preheating time at low temperature and the addition of CaCL on texture and on the composition of various pectin fractions of carrots canned by conventional and by a new process. 

Effect of CaCl2 on firmness, alcohol insoluble solids content and degree of methylation (DM%) of carrots canned by conventional and by a new process... 

A comparison of the ceU wall fractions of carrots canned by both processes is given in Table 4. Heat treatment during canning process resulted in the solubilization of the major part of HSP and OHSP. This was reflected on an increase in WSP content in carrots canned by conventional process, in OXP content in carrots canned by conventional process with CaCh addition and in WSP and OXP in carrots canned by the new process. The total uronoides content recovered from conventionally canned carrots was 21% lower as compared with... 

Separate component parts of some field samples in the field—e.g., carrots from carrot tops —if they are to be analyzed separately for parathion content. As an illustration of this point, airplane-dusted carrots were put through a commercial washer and divided into two lots. One lot was topped and stored 4 days in a paper bag the untopped lot was treated similarly but topped during the normal processing. The tops analyzed 1.2 p.p.m. of parathion. The field-topped carrots analyzed nil parathion, whereas the lot untopped during storage analyzed 0.2 p.p.m. of parathion. 

Chen, B. H., H. Y. Peng, and H. E. Chen. 1995. Changes of carotenoids, color, and vitamin A contents during processing of carrot juice. J. Agric. Food Chem. 43 1912-1918. 

Marx, M., M. Stuparic, A. Schieber et al. 2003. Effects of thermal processing on tran.v-f/.v-isomcrization of (3-carotene in carrot juices and carotene-containing preparations. Food Chem. 83 609-617. 

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