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PHYSICAL PROPERTIES OF RECONSTITUTED CARROT/ALGINATE PARTICLES STABLE FOR ASEPTIC PROCESSING
Author(s) -
MARCOTTE M.,
TAHERIAN A.R.,
RAMASWAMY H.S.
Publication year - 2000
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2000.tb00527.x
Subject(s) - aseptic processing , sodium alginate , calcium alginate , water content , chemistry , calcium , water activity , moisture , materials science , sodium , composite material , food science , organic chemistry , geotechnical engineering , engineering
Textural and thermophysical properties of reconstituted carrot/alginate particles, subjected to thermal and mechanical stresses during aseptic processing, were investigated. Four levels of sodium alginate (4, 6, 8 and 10%) and calcium chloride (0.2, 0.5, 1.0 and 1.5%) and three levels of water addition (50, 150 and 300 mL) were used for two types of alginate (high in guluronic acid, HGA and low in guluronic acid, LGA). Hardness, water content, density and thermal conductivity of reconstituted carrot/alginate particles were determined using an Instron, an oven drying technique, a pycnometer measurement and a line heat source method, respectively. Moreover , Bacillus subtilis was inoculated in carrot/alginate particles. Reconstituted particles, unlike carrot cubes and other vegetables, were thermally stable. The moisture content increased with a decrease in calcium chloride concentration and an increase in water addition. There was no significant effect of formulation on density and thermal conductivity measurements. Reconstituted carrot/alginate cubes were able to sustain successfully thermal and mechanical stresses encountered in a pilot scale aseptic processing system.