Optimization of onion Juice inhibiting white-blush in fresh-cutcarrots by response surface methodology

¹ Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China ;
² RDFZ Xishan School, Beijing, 100193, China

^* Corresponding author’ E-mail: twentyone77@163.com

Abstract

The effect of onion juice on the whitening of fresh-cut carrots during storage was explored to optimize the processing technology of fresh-cut carrots. Using fresh carrot and onion as raw materials and whiteness value as reference index, the process parameters were optimized by response surface methodology (RSM) based on single factor experiment, and the physiological and biochemical indexes were determined. Results showed that the process conditions optimized by response surface processing of fresh-cut carrot onion were as follows: the concentration of the onion juice for 75%, soaking time for 15 min, spin-drying time for 60s. Under this condition, for the fresh-cut carrot, whiteness value theoretical value was 30.51, and the actual whiteness value was 31.26±0.5. After verification, the model was established and the fit worked well. The quality of fresh-cut carrots treated with onion juice was better. This study laid a scientific foundation for the inhibition of whitening of fresh-cut carrot.