Premium
Seven Factor Response Surface Optimization of a Double‐Stage Lye (NaOH) Peeling Process for Pimiento Peppers
Author(s) -
FLOROS J.OHN D.,
CHINNAN M.ANJEET S.
Publication year - 1988
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.1365-2621.1988.tb07771.x
Subject(s) - yield (engineering) , chemistry , response surface methodology , texture (cosmology) , nuclear chemistry , materials science , food science , chromatography , composite material , computer science , image (mathematics) , artificial intelligence
A double‐stage lye (NaOH) peeling process involving pretreatment (concentration, c 1 temperature, T 1 time, t 1 ), holding time (t h ), and post‐treatment (C 2 , T 2 , t 2 ) was introduced for pimiento peppers ( Capsicum annum L. cv. ‘Truhart’). The effect of the seven factors on four responses (unpeeled skin, peeling loss, product yield, and texture) were studied using Response Surface Methodology. Processing times (t 1 and t 2 ) and lye concentrations (c 1 and c 2 ) were the most important factors, while processing temperatures (T 1 and T 2 ) and holding time (t h ) had no significant effect on the peeling operation. A mild pretreatment of c 1 ≅ 3.2% NaOH for t 1 = 130 sec combined with a relatively strong post‐treatment of c 2 ≅ 8% NaOH for t 2 = 60 sec at T 1 = T 2 = 84°C and t h = 45 sec was found to result in an optimum process. The double‐stage process was more effective than the conventional single‐stage operation.