LOW-FREQUENCY ULTRASONICS FOR TEXTURE MEASUREMENTS IN COOKED CARROTS (DAUCUS-CAROTA L)

The use of low frequency ultrasound for texture evaluation of carrots cooked at 100 degrees C for 0 to 15 min was examined. Uniaxial compres sion, microscopy and analyses of density and dry matter were used to p rovide comparative results for evaluating relationships between textur e and ultrasonic parameters. During the first minutes of cooking the s ound velocity (v) decreased and a positive correlation was found betwe en compressive Young's modulus (E-cy) and sound velocity (v). During e xtended 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.