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Monod R, Clerjon S, Leroy C, Septier C, Houinsou-Houssou B, This H, Salles C, Thomas-Danguin T. A domestic-like carrot cooking methodology for multiple research applications. MethodsX 2024; 12:102666. [PMID: 38559386 PMCID: PMC10978522 DOI: 10.1016/j.mex.2024.102666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Accepted: 03/18/2024] [Indexed: 04/04/2024] Open
Abstract
Domestic-oriented research focusing on food requires methodologies that closely mimic practices occurring in home kitchens while meeting scientific standards. Currently however, there is a lack of methodologies that can be implemented in both laboratory and home environments. This paper proposes a method that fulfills the scientific requirements of repeatability and reproducibility, while utilizing commonly available materials and processes found in the average household. The method is applied to the preparation, boiling, and seasoning of roots of Daucus carota L. ("carrots"), which can be employed in various scientific fields with only minor adjustments. Three scientific experiments utilizing this methodology are presented, namely sensory evaluation, ionic chromatography measurements, and NMR experiments. In the existing literature, numerous protocols have been used for carrot sample preparation, hindering direct comparisons between studies. In this paper we would like to highlight the ability of the methodology to enhance comparability, as well as its potential utilization in other research applications. The main principles underlying the proposed methodology can also be extrapolated to prepare samples of several other vegetables or cereals.•Comprehensive guidelines for standardizing the shapes, lengths, and widths of carrots are outlined, ensuring minimal variability while preserving the integrity of the raw material.•The cooking method for carrots is tailored to utilize commonly available household materials, while meeting scientific standards required for research purposes.•Seasoning practices involving readily available domestic materials, like commercial salt, are suggested.
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Affiliation(s)
- Raphaël Monod
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
- INRAE, QuaPA, St Genes Champanelle, France
| | - Sylvie Clerjon
- INRAE, QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
| | - Cécile Leroy
- INRAE, QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
| | - Chantal Septier
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
| | - Bérénice Houinsou-Houssou
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
| | - Hervé This
- Groupe de Gastronomie moléculaire, Equipe GePro, UMR 0782, Sayfood, France
| | - Christian Salles
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
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Analysis of Energy Exchange with the Ground in a Two-Chamber Vegetable Cold Store, Assuming Different Lengths of Technological Break, with the Use of a Numerical Calculation Method—A Case Study. ENERGIES 2020. [DOI: 10.3390/en13184970] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The paper deals with the impact of the technological break duration during the cold storage cycle on the energy demand of the cold store for vegetables and fruit and the temperature distribution in the ground under the cold store. The studied facility was a two-chamber vegetable cold store located in southern Poland used to store carrots (Daucus carota) for nine months a year. The experiments were conducted for 12 months (01.05.2017–30.04.2018). The technological break during this period lasted three months (from 1 July 2018 to 30 September 2018). Continuous measurements (with 1-h frequency) were made in order to determine the boundary conditions for numerical analysis. The measured parameters included indoor air temperature, outdoor air temperature, ground temperature under the building and in its vicinity. There were 22 measuring points andPT100 sensors were used. The numerical analysis was based on the elementary balances method. WUFIplus® software was used as a calculation supporting tool. The numerical analysis was conducted for 14 calculation variants, with different duration of technological break. The calculation model validation was performed and the results showed a good correlation with the experimental data. The results of experimental studies and of calculations showed a significant impact of the technological break duration on the soil distribution in the ground and the building energy demand. A technological break of less than 4 weeks is the most optimal in the summer. The technological break longer than 4 weeks significantly affects the cooling energy demand in the first days of the cooling cycle and significantly extends the time necessary for the ground and the floor to reach the optimum temperature. The analysis of the floor temperature results (points A1–C1) showed that the technological break longer than four weeks causes the average floor temperature to exceed 4.0 °C. Therefore, the optimum solution is technological break lasting 7–35 days. Absence of technological break results in a decrease of energy gains from the ground by 20% relative to a three-month technological break. The impact of technological break duration was clearly seen in terms of energy losses from the cold store to the ground. In case of a 91-day technological break, the energy losses to the ground were 1289.5 kWh/a, while in case of absence of technological break this value was ninefold lower (147.5 kWh/a).
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Zhou S, Zhu Z, Sun DW, Xu Z, Zhang Z, Wang QJ. Effects of different cooling methods on the carbon footprint of cooked rice. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. Food Chem 2012; 134:2075-85. [DOI: 10.1016/j.foodchem.2012.04.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2011] [Revised: 03/01/2012] [Accepted: 04/02/2012] [Indexed: 11/21/2022]
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Rodrigues LGG, Cavalheiro D, Schmidt FC, Laurindo JB. Integration of cooking and vacuum cooling of carrots in a same vessel. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000028] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the boiling water, water loss ranged between 15 and 20%, which caused changes in the product texture. This problem can be solved with rehydration using a small amount of sterile cold water. The instrumental textural properties of carrots samples rehydrated at both vacuum and atmospheric conditions were very similar. Therefore, the integrated process of cooking and vacuum cooling of carrots in a single vessel is a feasible alternative for processing such kind of foods.
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Drummond L, Sun DW. Immersion vacuum cooling of cooked beef – Safety and process considerations regarding beef joint size. Meat Sci 2008; 80:738-43. [DOI: 10.1016/j.meatsci.2008.03.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2007] [Revised: 03/10/2008] [Accepted: 03/12/2008] [Indexed: 10/22/2022]
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