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Enzymatic peeling and discoloration of R ed B artlett pears
Author(s) -
Ibarz Albert,
Pagán Jordi,
Garvín Alfonso,
Ibarz Raquel,
Gatius Ferran,
Falguera Víctor
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12009
Subject(s) - enzyme , chemistry , food science , computer science , biochemistry
Summary In purees manufacturing from some fruits, problems related to undesirable colours that come from fruit skin may arise. In this article, the feasibility of using an enzyme preparation to reduce the colour of R ed B artlett pears to be used for industrial purees has been studied. Kinetic models that suitably describe changing colour parameters with treatment time have been tested, seeking for the optimum ones. It was found that the most appropriated processing conditions for R ed B artlett pears discoloration are as follows: 45 °C with an enzyme concentration of 5000 ppm and a time that does not exceed 200 min. Although this treatment constitutes a solution for the problem of skin colour, a high concentration of enzyme and high treatment times are required, which makes the process expensive from the economic standpoint.