ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of calcium concentration (0.05-1.45% 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% CaCl2) at ambient temperature (≃ 35°C) for about 3.5 min would yield a product with Ca++ content below the legal limit (〈800 μ-g/g), improved firmness (shear force value 〉 20 N/g), and with pH low enough (〈3.95) to eliminate any requirement for acidification treatment.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1992.tb11284.x
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