doi:10.1016/j.lwt.2023.115468engAstráin-Redín, LeireRaso, JavierÁlvarez, IgnacioKirkhus, BenteMeisland, AneBorge, Grethe Iren A.Cebrián, GuillermoNew pulsed electric fields approach to improve the blanching of carrotsART-2023-137245Pulsed Electric Fields (PEF)-ohmic is one of the most recently proposed alternatives for the application of ohmic heating in order to provide a more uniform and faster heating of food. In this study, the application of PEF-ohmic (1.33 kV/cm, 100 Hz) for the blanching of carrot cylinders was explored, and the inactivation of the peroxidase enzyme was mathematically simulated and experimentally validated. The effect of this PEF-ohmic treatment on carrot texture and its effect on the in vitro bioaccessibility of β-carotene were also determined. The best heating uniformity was achieved when PEF-ohmic was applied to carrots immersed in water at a starting temperature of 80 °C and after applying brief heating-up treatments (90 s). However, a holding heating phase (85 °C for 50 s) was required to achieve complete peroxidase inactivation after the heating-up PEF phase. The blanching time was reduced by 60 % without negatively affecting the texture of the carrots and slightly increasing (3.9 %) the bioaccessibility of the β-carotene. Overall, PEF could be an effective system for rapid and volumetric blanching of vegetables.2023http://zaguan.unizar.es/record/13168210.1016/j.lwt.2023.115468http://zaguan.unizar.es/record/131682oai:zaguan.unizar.es:131682info:eu-repo/grantAgreement/ES/DGA/A03-20RLWT-FOOD SCIENCE AND TECHNOLOGY 189 (2023), 115468 [13 pp.]by-nc-ndhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccess