Optimization of the Appearance Quality in CO₂ Processed Ready-to-Eat Carrots through Image Analysis.

ABSTRACT: A high-pressure CO₂ process applied to ready-to-eat food products guarantees an increase of both their microbial safety and shelf-life. However, the treatment often produces unwanted changes in the visual appearance of products depending on the adopted process conditions. Accordingly, the alteration of the visual appearance influences consumers' perception and acceptability. This study aims at identifying the optimal treatment conditions in terms of visual appearance by using an artificial vision system. The developed methodology was applied to fresh-cut carrots (Daucus carota) as the test product. The results showed that carrots packaged in 100% CO₂ and subsequently treated at 6 MPa and 40 °C for 15 min maintained an appearance similar to the fresh product for

SUBMITTER: Barberi G 

PROVIDER: S-EPMC8700774 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature