Modelling of longitudinally cut carrot curling induced by the vascular cylinder-cortex interference pressure

Abstract

Cut carrot pieces are popular convenience foods, which enable the use of misshapen or physiologically imperfect produce. Cut carrots curl due to residual stress, which limits their shelf life and causes unnecessary food waste. The aim of this study is to identify the geometrical and environmental factors which have the most influence on their longevity. An analytical equation was developed using compound cylinder solutions, and this was used to define carrot-specific finite element (FE) models. Over 100 longitudinally cut Lancashire Nantes carrot halves were characterized, each was modelled analytically and verified using FE models. This model was evaluated by comparing predicted curvatures to ones experimentally measured over a week. The average radius of curvature decreased from 1.61 to 1.1 m a week after. A 1.32× reduction in the elastic modulus after 7 days was observed. The moisture content reduction relates to 22% weight loss, correlating to the decreasing radius of curvature. Subsequently, carrots are recommended to be stored in humidity-controlled environments. The experimental results from this study match the predictions made using mechanical principles. The research provides a methodology to predict the deformation of cut root vegetables, and the procedure is likely to be applicable to other plant structures.