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Optimisation of vacuum impregnation of blackcurrant‐infused apple cubes: application of response surface methodology
Author(s) -
Diamante Lemuel M.,
Hironaka Kazunori,
Yamaguchi Yukiko,
Nademude Erihemu
Publication year - 2014
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.12351
Subject(s) - vacuum level , ascorbic acid , ultra high vacuum , response surface methodology , materials science , mass transfer , vacuum packing , vacuum drying , chemistry , food science , chromatography , nanotechnology , freeze drying , physics , quantum mechanics
Summary The response surface methodology was used to investigate the effects of blackcurrant concentrate level, vacuum pressure and time on the mass transfer and nutritional properties of vacuum‐impregnated apple cubes. There were higher water loss and weight reduction in the samples at the middle‐level vacuum pressure, but the other factors had no effect on these properties. The higher the vacuum pressure and time, the higher the solids gain of the samples. There was opposing results of the antioxidant capacity of the samples in the middle and high blackcurrant concentrate level and vacuum pressure when compared with the low blackcurrant concentrate level and high vacuum pressure. The middle blackcurrant concentrate level gave higher ascorbic acid content of the samples, while the middle vacuum pressure gave lower values. The optimised conditions for vacuum impregnation of the apple cubes were 18–20% blackcurrant concentrate level, 77–80 kPa vacuum pressure and 38–45 min vacuum time.