Texture degradation of carrot dices in different solutions (distilled water, 0.1% and 1.4% CaCl2 solutions) under temperatures ranging from 80 to 110 degrees C was investigated. The effects of preheating (60 degrees C for 20 min) before high temperature treatment on carrot texture were studied and kinetic parameters were estimated. Preheating enhanced the texture of the final products, and the improvement in texture became more apparent when CaCl2 was added. High temperature increased the texture degradation rate. The isotonic solution of carrot tissue was evaluated to avoid possible ion leakage of carrot tissue during heating, but no significant differences were found between the texture of carrots immersed in isotonic solution and distilled water after thermal treatments. The texture degradation of preheated carrot dices under the investigated pasteurization conditions follows a 2nd order reaction. Kinetic results obtained were used to recommend processing conditions for carrot products that could control food pathogens and inactivate enzymes. (C) 2013 Elsevier Ltd. All rights reserved.