Influence of High Pressure Processing on Carrot` Texture and Tissue

In recent years, High Pressure Processing (HPP) has a great worldwide in the food industry. Nowadays, HPP is used in the field of vegetables processing and preservation. However, processing and preservation of vegetables by HPP is an advanced technology, there are still a lot of problems to be solved. In this study, ten carrot samples had been processed under high pressure and were treated at the diverse pressure for different time, respectively. Furthermore, the slices of the carrot before and after HPP had been made and observed by microscope. The results showed that in general the texture and tissue of carrot could not be damaged by high pressure, but visible changes just at ultra high pressure (more than 600 Mpa) for 5 min or at 400 MPa for longer time (more than 20 min). The conclusion is that processing carrot at 400 Mpa for 20 min or 500 Mpa for 5 min is the practicable technology.