Abstract Radio frequency (RF) heating was investigated as a novel dry-blanching method for carrot cubes in this study. RF heating uniformity and effectiveness for inactivating peroxidase (POD) in carrot cubes were evaluated along with carrot quality (texture, color and vitamin C (Vc) content) after blanching. Results showed that RF heating uniformity increased with increasing RF electrode gap, and was affected by container shape and size, in which carrot cubes filled in cylinder shape container had better RF heating uniformity than that in rectangle container. Besides, POD activity of carrot cubes was reduced by 90–95% after RF blanching for 3.0–7.0 min at different electrode gaps (8.0–8.6 cm). RF dry-blanching maintained hardness, redness and Vc content of carrots cubes much better than hot water blanching. This study indicated that RF heating is an effective dry-blanching method for carrot cubes.

中文翻译：

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射频加热作为胡萝卜块干烫方法的研究

摘要 本研究研究了射频 (RF) 加热作为一种新颖的胡萝卜块干烫方法。对胡萝卜块中过氧化物酶 (POD) 灭活的射频加热均匀性和有效性以及烫漂后的胡萝卜质量（质地、颜色和维生素 C (Vc) 含量）进行了评估。结果表明，射频加热均匀性随着射频电极间隙的增加而增加，并受容器形状和尺寸的影响，其中填充在圆柱形容器中的胡萝卜块比矩形容器中的射频加热均匀性更好。此外，在不同的电极间隙（8.0-8.6 cm）射频热烫 3.0-7.0 分钟后，胡萝卜块的 POD 活性降低了 90-95%。射频干烫比热水烫能更好地保持胡萝卜块的硬度、红度和 Vc 含量。