Study on high pressure carbonic maceration (HPCM) freezing process and quality of carrot slices

High pressure carbonic maceration freezing technology (HPCMF) was applied to the quick freezing process of carrot slices. The effect of HPCMF parameters (treatment pressure, initial temperature, retention time and decompression time) and four different freezing curves (HPCMF、liquid nitrogen、-80℃ and-18℃ freezing protocols) were investigated. The results showed that the needed central temperature (-18℃) of carrot slices can be attained when treatment pressure, the initial temperature, retention time and decompression time were 6～10MPa, 5～10℃, 5min, and 2～4min, respectively. Compared with blanched samples, carrot slices frozen by HPCM presented a noticeable decrease in pH, RA-POD, α-, β-carotene contents (p<0.05) , but this novel technology maintained better color and highest α-, β-carotene contents retention than other three freezing protocols. HPCMF technology can be applied to industrial production which has a good prospect.