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Penetration and Distribution of Calcium Ions in Thermal‐Processed Apple Slices
Author(s) -
COLLINS JIMMIE L.,
WILEY ROBERT C.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01289.x
Subject(s) - calcium , penetration (warfare) , ion , chemistry , salt (chemistry) , chloride , radiochemistry , mineralogy , biophysics , biology , organic chemistry , operations research , engineering
SUMMARY— Stayman apple slices were treated in a solution containing calcium chloride (CaCl 2 and radioactive calcium (Ca 45 Cl 2 to determine movement of the Ca ion into the tissue. Autoradiograms were developed from specimens prepared from Ca 45 ‐treated slices. From the resultant photographic prints, penetration and distribution of Ca ions in apple tissue under different treatments were ascertained. Dipping or submerging the slices in Ca solution allowed only the surface to receive Ca. Processing slices in a Ca salt medium produces similar results. Use of a vacuum‐pressure technique while the slices were submerged in the Ca solution provided a more satisfactory method for impregnating the tissue. Slices treated by this method showed essentially an even distribution of Ca ions in the tissue. Radioactive Ca ions may be used to determine the efficiency of canning where plant tissue; are treated with Ca selts.