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Optimization of a Diced Tomato Calcification Process
Author(s) -
FLOROS JOHN D.,
EKANAYAKE ATHULA,
ABIDE GEORGE P.,
NELSON PHILLIP E.
Publication year - 1992
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.1365-2621.1992.tb11284.x
Subject(s) - chemistry , calcium , yield (engineering) , calcification , low calcium , process (computing) , nuclear chemistry , materials science , metallurgy , organic chemistry , computer science , pathology , operating system , medicine
The effect of calcium concentration (0.05‐1.45% CaCl 2 ), 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% CaCl 2 ) 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.