Low frequency ultrasonics for texture measurements in cooked carrots (Daucus carota L.)
1997
Nielsen, M. | Martens, H.J.
The use of low frequency ultrasound for texture evaluation of carrots cooked at 100 degrees C for 0 to 15 min was examined. Uniaxial compression, microscopy and analyses of density and dry matter were used to provide comparative results for evaluating relationships between texture and ultrasonic parameters. During the first minutes of cooking the sound velocity (v) decreased and a positive correlation was found between compressive Young's modulus (Ecy) and sound velocity (v). During extended heating, sound velocity (v) increased and attenuation (alpha) decreased as a result of changes in mechanical properties and air and water content of the tissue.
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