Carrots have become one of people's favorite snacks and have even found their way into lunchboxes. Now, University of Bath researchers explored the scientific aspects of carrot preparation, specifically studying the processes causing them to curl if uneaten.
The study, titled "Modelling of longitudinally cut carrot curling induced by the vascular cylinder-cortex interference pressure" published in Royal Society Open Science, explores the reason why chopped carrots seem to age if uneaten for too long.
The Mechanism Behind Chopped Carrots Curling
The team believes they may have unraveled the mystery behind the curling of cut carrots left uneaten for too long. During lockdown, mechanical engineering student Nguyen Vo-Bui conducted the research, using mathematical models from structural engineering to analyze over a hundred Lancashire Nantes carrot halves.
Over a week, the carrot halves consistently curled outward, with the average curvature radius dropping from 1.61m to 1.1m, and the weight of the carrots decreasing by 22%. Nguyen noted the surprising and enjoyable application of mechanical principles to vegetables and the challenge of conducting experiments in a lockdown setting without access to regular labs and equipment.
In the absence of laboratory facilities, Nguyen's goal was to pinpoint the geometric and environmental factors exerting the most significant impact on the longevity of carrots.
In his kitchen, Nguyen systematically studied over 100 Lancashire Nantes carrot halves, sliced lengthwise. Using finite-element models from structural engineering, he characterized and analyzed the aging process, revealing key insights into the carrots' behavior and longevity.
They noticed that when carrots are sliced lengthwise and exposed to air, they lose moisture. This leads the outer layer, or cortex, to dry faster than the center, causing the carrot to bend outward.
Furthermore, the findings revealed that residual stresses and dehydration emerged as the primary factors influencing the curling behavior of carrots. The outer layer of the carrot, containing starch (the cortex), exhibits greater stiffness compared to the softer central vein (referred to as the vascular cylinder).
When cut lengthwise, the two carrot halves undergo curling due to an imbalanced difference in stress. Dehydration exacerbates the loss of stiffness, intensifying the overall curling effect.
How To Avoid Carrots From Curling
Storing carrots in a cold, moist, and airtight environment can preserve their natural properties and extend their edible lifespan, according to the team.
Dr. Elise Pegg, a senior lecturer in the University of Bath's Department of Mechanical Engineering, oversaw the study and emphasized the goal of enhancing the sustainability of carrot processing. The research provides food producers with a tool to potentially reduce carrot wastage and improve the longevity of other root vegetables.
The researchers estimate that 25-30% of carrots are wasted before processing or packaging due to deformities, mechanical damage, or infections.
Dr. Pegg highlighted the methodology developed in the study, suggesting its potential for food producers to change processes, reduce waste, and improve efficiency in packaging and transportation. After the experiments, the carrots were used to create dishes like carrot cake, Gajar Ka Halwa, and carrot pesto.
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