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Researchers have potentially discovered the reason behind the phenomenon of carrots curling when left uneaten for extended periods of time.
The University of Bath researchers found that extended exposure to air causes a decrease in moisture when this root vegetable is sliced lengthwise.
The cortex, or outer layer, of the carrot dries out at a faster rate than the center, causing it to bend outward.
The team stated that storing carrots in a chilly, damp, and sealed setting can help “preserve their inherent qualities and extend their time before spoiling.”
Dr Elise Pegg, a senior lecturer in the University of Bath’s Department of Mechanical Engineering – who oversaw the study, said: “We have mathematically represented the curl of a cut carrot over time, and showed the factors that contribute to curling.
We were driven to find methods to enhance the durability of carrot processing and increase their longevity.
According to her, the recent publication in the Royal Society Open Science by the team provides a new resource for food producers that has the potential to decrease not only the amount of wasted carrots, but also other root vegetables.
During the lockdown period, Nguyen Vo-Bui, a student studying mechanical engineering at the University of Bath, conducted the research.
Using structural engineering mathematical models, he analyzed over one hundred halves of Lancashire Nantes carrots.
During the span of seven days, the scientists observed a gradual outward curling of the carrot halves. The average radius of curvature for each carrot decreased from 1.61m to 1.1m.
According to them, the weight of the carrots decreased by 22%.
Mr. Nguyen stated, “It was intriguing to conduct research on applying mechanical principles to vegetables. It was both surprising and enjoyable.”
One major obstacle was creating a study that could be conducted during a lockdown situation, without being able to use typical laboratories and tools.
According to the study, approximately 25-30% of carrots are frequently thrown away before they are prepared or packaged due to irregularities, physical harm, or contaminated portions.
According to Dr. Pegg, we have developed a technique that can be utilized by food producers to modify their procedures, leading to a decrease in food waste and improved efficiency in packaging and transportation.
After the experiments were completed, Mr. Nguyen mentioned that the carrots were utilized to create various dishes, such as carrot cake, the Indian dessert Gajar Ka Halwa, and carrot pesto.
Source: independent.co.uk
