Carrot dicing is the mechanical cutting of washed and peeled carrots into cubes of defined dimensions for use in frozen vegetable mixes, soups and ready meals, where cut precision, colour consistency and low breakage are key quality parameters.
In trade practice
Carrots are sized and peeled before entering a dicing line; blade condition is checked regularly because worn blades increase the proportion of irregular or broken pieces. After dicing, product is blanched to inactivate peroxidase enzymes before IQF freezing, and blanch time is validated per batch size and dice dimension. At intake, buyers measure a sample against the stated nominal dice size and record the percentage of pieces outside tolerance. Colour is assessed visually and sometimes by colorimetry against an agreed reference.
In a specification
A carrot dice specification states nominal cube dimensions in millimetres, the permitted tolerance band around that dimension, maximum percentage of broken or off-cut pieces, and blanch adequacy confirmed by a peroxidase test.