Optimization of a diced tomato calcification process
1992
Floros, J.D. | Ekanayake, A. | Abide, G.P. | Nelson, P.E.
The effect of calcium concentration (0.05-1.45% CaCl2), temperature of dipping solution (35-65 degrees C), and contact time (0.5-3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (approximately 0.43% CaCl2) at ambient temperature (approximately 35 degrees C) for about 3.5 min would yield a product with Ca++ content below the legal limit (<800 microgram/g), improved firmness (shear force value > 20 N/g), and with pH low enough (<3.95) to eliminate any requirement for acidification treatment.
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