Osmotic concentration kinetics and quality of carrot preserve

The present study was undertaken to investigate the effects of different concentrations of sugar solution and sample to syrup ratio on the physico-chemical changes as well as sensory attributes of the product during the manufacture of carrot preserve. Results indicated that the boiled carrots should be pre-treated for 12 h in 40 degrees Brix syrup followed by dipping in 60 degrees Brix syrup for 12 h. The final concentration of the sugar solution for the preparation of carrot preserve should be 70 degrees Brix. The optimum level of sample to syrup ratio for the preparation of carrot preserve was found to be 1:4. Kinetics of moisture loss, T.S.S. and sugar(s) uptake was described using an empirical equation. (C) 2000 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.