| Autor: |
FLOROS, JOHN D., EKANAYAKE, ATHULA, ABIDE, GEORGE P., NELSON, PHILLIP E. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Sep1992, Vol. 57 Issue 5, p1144-1148, 5p |
| Abstrakt: |
The effect of calcium concentration (0.051.45% CaCl2), temperature of dipping solution (35-65°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 (-0.43% CaCl,) at ambient temperature (≅ 35°C) for about 3.5 min would yield a product with Ca+ + content below the legal limit (<800 μg/g), improved firmness (shear force value > 20 N/g), and with pH low enough (<3.95) to eliminate any requirement for acidification treatment. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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